RECIPE FROM "SANDY'S
Sandy's Arkansas Mountain Stew
4 tablespoons olive oil
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 pounds lean beef stew meat, cubed
1 cup elbow macaroni
2 (15-ounce) cans red beans (reserve the liquid from one of them and drain the other)
2 (1-pound) cans stewed tomatoes (with liquid)
1 (10-ounce) can Ro-Tel tomatoes (drained)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon cayenne pepper (optional)
Heat olive oil in an extra-large skillet (I use large electric skillet). Add the onions, green bell pepper, red bell pepper, and garlic and saute for 5 minutes, stirring constantly.
Add the stew meat and cook until lightly browned. Add the dry macaroni, red beans and reserved bean liquid, stewed tomatoes and juice, drained Ro-Tel tomatoes, salt, pepper, sugar, and cayenne pepper. (Sandy's Note: The Ro-Tel tomatoes add a spicy flavor, so if you don't like too much spice in your food, you may want to omit the cayenne pepper. You can also substitute another can of stewed tomatoes for the Ro-Tel's if you prefer).
Blend all ingredients well and simmer over medium heat until the macaroni is plumped and tender (about 25 minutes.)
Sandy's Note: Add your favorite bread (and a perhaps a tossed salad) and you have a great meal.