Charlie's Stew

This is only a first attempt to duplicate the famous Charlie's Stew enjoyed by so many in the Waterbury area. It is an adaptation of the Son of a Gun Stew found in the 01-Nov-2006 St Pete Times. Don't be shy. Give me feedback.

So here it is (Plenty for 2 people with a goodly amount of leftovers):

Ingredients:
1 lb. Stew Meat (Cheapest you can find)
¼ Lb. Bacon Sliced into ¾" pieces
2 Tbsp. Minced Garlic
1 28 oz. can of Diced Tomatoes
1 Large Yellow Onion diced to ½" pieces
1 Large Bell Pepper diced to ½" pieces
2 Med. Carrots, sliced thin
2 Stalks of Celery, sliced thin
2 Large or 3 Medium Potatoes diced to ¾" pieces (unpeeled)
1 Can of Beer
2 Tbsp Olive Oil
½ Cup Soy Sauce
1 Tbsp. Worcestershire Sauce
1 Tbsp. Kitchen Bouquet
Ground Cayenne Pepper to taste
Salt to taste
Coarse Pepper to taste

Some of the below has been changed (05-Dec-2006)

Cut the beef pieces into ½" pieces so there's no cutting while eating. Add the olive oil to a heavy pot and get it hot. Put in the Garlic. Cook the bacon pieces until nearly done, add the beef and brown completely. Add the Onion, Salt, & Pepper and cook together until the onion is translucent. While that's happening, mix in a bowl the Tomatoes (liquid included), Soy Sauce, Kitchen Bouquet, Worcestershire Sauce, and the Ground Cayenne Peppers. When the Onions are translucent it's ready, put the bowl mix in with the meat. Add the Potatoes, Carrots, Celery, and Bell Pepper. Bring to a boil. After 20 minutes or so, decide if you have enough liquid. If not, then add enough beer to make it so. Reduce to simmer, cover and let cook for at least an hour, stirring occasionally.

Results:
Wow! Great tasting stew! I let it simmer for about 2 hours and then shut it off. Brought it back to a boil about ½ hour before eating. Authoritative word has it that it's a good copy of Charlie's Stew. Lucky!