Beef and Peppers

Serve this flavorful mixture of beef and bell peppers with hot cooked rice and a tossed salad.

• 2 1/2 to 3 pounds stew beef, cut in 1-inch pieces (can use part veal)
• 4 medium onions, chopped
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 cup hot beef broth or water
• 4 green bell peppers, cut in thin slices
• 2 red bell peppers, cut in thin slices
• 2 cans (14.5 ounces each) tomatoes, diced
• 2 cloves garlic, finely minced
• 1 teaspoon fresh chopped parsley, or about 1/2 teaspoon dried parsley flakes

Heat oil in a large pot or Dutch oven over medium heat; add the beef and onions and cook until onions are tender and beef is browned. Add salt and pepper and broth or water; cover and simmer over low heat for 1 1/2 hours, or until beef is very tender.
Heat oven to 375°.
Add the peppers, tomatoes, parsley, and garlic to the beef mixture. Cover and move to the oven. Bake for 15 minutes. Uncover and bake for 15 minutes longer.
Serves 6.