2	lb.	stewing beef
2	tbsp.	all-purpose flour
1	tbsp.	each butter and vegetable oil
2	onions	chopped
2	cloves	garlic, minced
2	slices	lean bacon, chopped
2	tbsp.	minced canned green chillies
1/2	tsp.	dried thyme
1/2	tsp.	ground allspice
1/4	tsp.	grated nutmeg
1	C	each beef stock and tomato juice
1/2	tsp.	each salt and pepper
2	lbs.	sweet potatoes
1	each	sweet red and green pepper, chopped

Pat beef dry; toss with flour until evenly coated. In Dutch oven, melt butter with oil over medium-high heat. Working in batches, brown meat; remove from pot and set aside.

Reduce heat to medium. Add onions, garlic, bacon, chilies, thyme, allspice and nutmeg to pot; cook, stirring often, for about 5 minutes or until onions are softened.

Stir in beef stock, tomato juice, salt and pepper; bring to boil. Stir in meat. Cover, reduce heat and simmer for 1-1/2 hours. Meanwhile, peel sweet potatoes and cut into bite-size pieces. Add to pot; cook, covered, for 30 minutes. Stir in sweet peppers. Uncover and cook, stirring often, for 30 minutes or until meat is tender. Makes 5 servings