Nalley's Big Chunk Beef Stew Española
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1 28 oz. can tomatores, drained, chopped
- 1/2 cup tomato sauce
- 3/4 cup dry red wine
- 1 tablespoon red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon Worcestershire sauce
- 2 dashes Tabasco
- 1 24 oz. can Nalley's Big Chunk Beef Stew
- 6 oz. grated sharp cheddar cheese
Heat the oil in a stainless steel or enameled dutch oven or large saucepan. Add the onion, garlic and bell pepper and saute over moderately high heat, stirring to avoid burning, for 3 to 4 minutes, or until vegetables have softened.
Add the drained tomatoes, tomato sauce, wine, vinegar, oregano, Worcestershire sauce and Tabasco. Stir thoroughly, add salt and pepper if desired, and simmer, with the lid off, for 15 minutes.
Add the Nalley's Big Chunk Beef Stew and blend thoroughly. Simmer for 10 to 15 minutes more. (Note: the ultimate flavor of the stew will be best if assembled the day before and then reheated before serving.)
Serve with grated cheese on top, if desired, and hot garlic bread alongside.