This is a family recipe that my Mom's made for years, and I always look forward to it. It's absolutely amazing in the cold, cold Winter. It's supposed to be on the spicy side, so fiddle with the chili powder as needed. I usually serve it with crackers.
5 slices bacon, cooked and crumbled
1 lb. lean stew beef
2-3 cloves garlic, minced
1 medium onion, diced
2 16oz. cans diced tomatoes
1 can Rotel tomatoes, original flavour
1-2 tbs Worcestershire sauce
1-2 tbs chili powder
Salt and pepper, to taste
1 lb. baby carrots
2 baking potatoes, cut into bite-sized chunks
1 can peas
1 can corn kernels
Cook the bacon in a large Dutch oven, remove (reserving grease.) Brown the stew meat in the grease, add onions and garlic and saute until translucent. Reduce heat to low. Add 4 cups water, all three cans of tomatoes with their juices, salt and pepper, the chili powder, and the Worcestershire sauce. Simmer on low for at least 2 hours, stirring occasionally, until the meat is very tender. Peel and cut potato into bite size chunks, and add potatoes and carrots to pot. Cook at least 1 more hour, stirring occasionally, until potatoes and carrots are very tender. Drain the peas and corn, and add to pot, heating another 10 minutes or so until heated through. Salt, pepper, and serve with crackers.
I hope you all love this as much as I do!