Tres y tres carne

Yield: 6 Servings

Measure Ingredient
2½ cup Red wine; preferably Burgundy or Zinfandel
3 tablespoons Olive oil
1 Bay leaf
2 Sprigs fresh oregano -or-
1 teaspoon Dried leaf oregano
4 Leaves fresh sage -or-
1 teaspoon Dried leaf sage
2 Or more fresh Jalapenos; finely minced
2½ pounds Beef sirloin; cut in 1" cubes
½ cup Dried baby lima beans -or-
1 can (1-lb) lima beans
½ cup Dried pinto beans -or-
1 can (1-lb) pinto beans
½ cup White Navy beans -or-
1 can (1-lb) white navy beans
1 teaspoon Salt; if using dry beans
4 cups Water; with dry beans
¾ cup Unsalted butter
3 larges Fresh Poblano chiles; cut in 1-inch strips
2 cups Beef broth
1 cup Each of 1/2-inch squares of green; red and yellow bell peppers (up to)
12 ounces Dried wide egg noodles

In glass or stainless steel bowl, stir in wine, oil, herbs & jalapenos. Add beef cubes, stir well & let stand at least 2 hours at room temperature, stirring occasionally. Meanwhile, sort & rinse dry beans, then place in a heavy 4- to 5-quart saucepan. Add salt & 4 cups water; bring to a boil, then cover, turn off heat & let stand 1 hour. Return to a boil; reduce heat, cover & simmer 1-½ hours until almost tender, adding more water as necessary. Melt ¼ cup butter in a skillet; add chiles & cook until browned. Set aside. Drain beef, reserve marinade. Melt remaining ½ cup butter in another skillet over medium heat. Add beef & cook until well browned, stirring as needed. Add beef, reserved marinade, chiles & broth to beans. (If using canned beans, drain & rinse, then combine with beef, marinade, chiles & broth). Cover & simmer 1 to 1-½ hours or until beans are very tender & meat is almost tender. Then add bell peppers & simmer 15-30 minutes longer until peppers & beef are tender. Following package directions, cook noodles in boiling water just until tender to bite. Drain well, mound on a platter & nestle beef stew in the middle for a very pretty entree. Makes 6 to 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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