Cowboy Steak and Bean Stew

Oh my heavens!!! Two posts in one day!  I had a heavenly day off today and have been able to cook up a small storm in the Worley House.  We started with Bomb Diggity Donuts, some yummy blueberry pancakes and now we are making some amazing stew for dinner.  Creative juices flowing I was too excited not to share.  I dedicate this post to a dear friend out in Sodak whose heart is on the mountains and prairies of Montana.  Kelly Girl, this one's for you!  One of these days we are going to make this and share a beer or two...or three...or you know, LOL!

Cowboy Steak and Bean Stew

3lbs steak of choice cubed
2 bell pepper chopped
1 large onion chopped
1 29oz can chili beans (heat of choice, I used mild)
2 14 oz cans kidney beans (drained and rinsed)
1 12oz can pinto beans (drained and rinsed)
1 12 oz can diced tomatoes (no seasoning)
1 30oz can tomato sauce
1 12oz jar Heinz Au Jus Beef Gravy
1/4 cup Chili Garlic paste (I get this in the Asian food aisle)
2 Tbsp garlic powder
2 Tbsp Ancho Chili powder
2 Tbsp Chili Con Carne powder
2 Tbsp Worcestershire Sauce
salt and pepper to taste
oil for cooking

Heat pot to medium heat, coat bottom of pot with vegetable oil.  Heat for about 5 minutes and add spices to the oil including chili garlic paste.  Stir around to warm the spices then add the meat.  Brown meat for about 10 minutes.  Once the meat is browned, add green peppers and onions and cook with meat until softened.  Add the rest of the ingredients and let simmer for an hour or longer until the meat is tender.  Taste before serving and adjust seasoning as needed.  Serve with biscuits or cornbread. 

ENJOY!