Jamaican Beef pepper Pot

Ingredients

1 tablespoon vegetable oil

2 lbs beef stewing cubes

6 bacon chopped

2 onions chopped

4 cloves garlic minced

1/4 cup all-purpose flour

6 cups beef stock

4 cups water

1/4 cup tomato paste

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

2 lbs sweet potatoes peeled and cubed

1 red pepper chopped

1 green pepper chopped

1 tablespoon wine vinegar

1 teaspoon hot pepper sauce

Directions

In large saucepan or Dutch oven, heat oil over high heat; brown beef in batches. Transfer to plate.
Add bacon to pan; cook over medium heat for 5 minutes or until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and water; bring to boil. Reduce heat to medium-low. Return beef and any juices to pan; add tomato paste, thyme, salt and pepper. Cover and simmer, stirring occasionally, for 1 hour.
Add sweet potatoes and red and green peppers; cook, covered, for 30 minutes or until potatoes are tender. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue.)
Stir in vinegar and hot pepper sauce.

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