Venezuelan Beef Stew - cooking recipe

Ingredients

5 slices bacon, cut into small pieces
1 lb round steak
1/4 cup flour
3/4 cup cooked ham, cubed
2 1/2 ounces chorizo sausage, halved lengthwise then sliced 1/2-inch thick
1 (4 ounce) package pepperoni, sliced
1 (15 ounce) can tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup celery, chopped
1 cup beef broth
1/4 cup sherry wine
1 1/2 teaspoons cilantro, minced
1 1/2 teaspoons steak sauce (A1 sauce preferred)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 1/2 cups potatoes, peeled cubed
1 cup white pearl onion
1/2 cup carrot, sliced
1 cup frozen peas

Preparation

In a dutch oven, cook bacon until crispy. Set aside but reserve drippings.
Trim fatty edges from round steak and then cube steak into 1 inch pieces. Toss beef meat with flour to coat.
Brown beef in the drippings. Drain fat and then stir in next 13 ingredients. Bring to a boil then reduce heat.
Cover and simmer for 1 hour. Add potatoes, onions and carrots. Cover and cook for 35 more minutes. Stir in the peas the last 5 minutes.
Sprinkle with bacon.