This recipe came to Linda from Mariitza De Padron, who lives and works in Maricaibo, Venezuela

Meat is served at nearly every meal in Latin America. But unlike North American beef, which is grain-fed and well marbled with fat, Latin American cattle are grass-fed, producing lean and flavorful, but less-tender, cuts. To guarantee flavor and tenderness, Venezuelan cooks employ creative cooking methods. Cutting meat into small pieces and marinating or simmering it in zesty sauces with a generous variety of locally grown fruits and vegetables are typical techniques used in Venezuelan cooking. Many recipes include lard, bacon, or sausages, as well as herbs and spices to season meat dishes. This recipe for Venezuelan Meat Stew is a good example of this cooking style.

5 slices of bacon cut up 1 lb. beef round steak ¼ cup all-purpose flour --------------------------------- ¾ cup cooked ham, cubed 5½ oz. small smoked sausage links 1  3-oz. package of sliced pepperoni 1  4-oz. can of chopped green chilies 1  15-oz. can of stewed tomatoes ¼ cup chopped celery ¼ cup dry sherry 1½ teaspoons steak sauce 1½ teaspoons Worchestershire sauce 1/8 teaspoon dry mustard dash ground allspice --------------------------------- ¾ lb. of carrots (whole baby or chopped) 1½ cups cubed peeled potatoes 1 cup of frozen pearl onions 1 cup of frozen peas

In a Dutch oven, cook the bacon until it is crisp. Drain and set aside. Reserve the drippings in the Dutch oven.
Trim off the fatty edges from the round steak and cut the meat into one-inch cubes. Toss the cubes in the flour to coat, and then brown them in the hot drippings. Now drain off the fat and add the next 11 ingredients.
Bring to boiling, then reduce heat and cover. Simmer for about an hour or until the meat is nearly tender.
Add the carrots, potatoes, and onions. Cover and cook 25 to 30 minutes more, adding the peas during the last five minutes.
Skim off fat if necessary, and top with the bacon

This recipe serves 8 to 10 people