Ingredients:
• 2 pounds beef, cut into 2 inch cubes
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 tablespoon minced garlic
• 2 green peppers, chopped
• 1 lb potatoes, sliced
• 8 oz mushrooms, sliced
• 1 can (28oz) crushed tomatoes
• 3 carrots chopped
• 2 celery stalks chopped
• 1 lb tomatoes, chopped
• 2 cups beef stock
• 2 TB spoons fresh oregano
Directions:
• •Heat oil in Dutch oven over medium heat.
•Add meat. Stir in oregano. Brown meat on all sides, for about 10 minutes.
•Add garlic and onion to Dutch oven. Sauté for 5 minutes or until onion is tender.
•Add carrots and celery. Sauté for 5 more minutes.
• Add salt and pepper.
•Stir in crushed tomatoes and beef stock, bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
•Add potatoes, mushrooms and chopped tomatoes and cook for additional 30 minutes.
•Serve.
