BEEF & BELL PEPPER STEW

By Sube

Ingredients

• 1-1/2 beef, cubed (1 pound)
• 3/4 tsp salt
• 1/2 tsp pepper
• 1-1/2 tbsps flour
• 4 tbsps olive oil
• 4 garlic cloves (sliced)
• 1/4 tsp red pepper flakes
• 3 large bell pepper (red, green, yellow), coarsely chopped
• 1 onion, chopped
• 2 tsps thyme
• 2 bay leaves
• 1 cup dry red wine
• 3 cups beef stock
• 2 cups tomato sauce
• 2 tbsps fresh Italian Parsley or basil

Preparation

Step 1

Dust beef cubes in flour, shock off excess, brown meat in pan in oil, salt and pepper. Remove. Add garlic, thyme and bay leaves, pepper flakes and onion. Add peppers 3 to 5 minutes, re-add meat, add wine and reduce wine to 1/2 in low heat. Add beef stock and tomato sauce. bring to boil then simmer, covered 1 hour then 1/2 hour uncovered.

In separate small pot:

2 tbsps Balsamic Vinegar
2 tbsps sugar

Cook above ingredients down to half of liquid and add to on top of the meat dish. Add 1/4 cocoa powder (sprinkle on top of dish). Top with fresh parsley or basil.

Note: Mix with noodle