BEEF: Beef stews are always hearty and well received. This recipe should be no exception.

TEXAS BEEF STEW:

4 lbs, beef short ribs                                                   

1 green bell pepper, diced

1 large onion, chopped                                               

2 cloves garlic, chopped

2 tsp. chilli powder                                                     

1 cup tomatoes, fresh or canned

1 x 4oz. can green chillies, drained and chopped--optional    

2 cups beef stock

                                               

2 cans (19 oz. each) kidney beans                              

1 can (12 oz) whole kernel corn

salt and pepper                                                           

cooking oil                                                                  

1 to 1½ tbsp. corn starch mix with ½ cup cold water                                      

In a heavy saucepan over medium-high heat, heat 2 tbsp. oil until hot and brown short ribs in batches. Add salt and pepper to browned meat, and transfer browned pieces to a large casserole. Pour off fat from pan.

Preheat oven to 350 degrees F.  Add 1 tbsp. oil to saucepan and heat until hot. Add in onions, green peppers and garlic and cook for 3 to 4 minutes. Stir in chilli powder and cook for 1 to 2 minutes more. Add tomatoes and green chillies, if using, and the beef ribs. Stir ingredients well together to coat meat. Add beef stock and a bit of water if necessary to cover the meat completely. Increase heat to high and bring mixture to a boil. Adjust seasoning. Transfer meat mixture to the casserole and bake, covered, for 2 hours or until meat is tender.

Remove meat to a large serving platter and keep warm. Skim off fat from the sauce in the casserole. Drain cans of beans and corn and add them to the sauce. Bring to the boil and simmer at reduced heat for 10 minutes.

Add in cornstarch solution gradually, stirring well to mix in and cooking until sauce thickens slightly. Pour sauce over the ribs to serve.