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 pounds potatoes, sliced
• 8 oz mushrooms, sliced
• 1 can (28oz) crushed tomatoes
• 3 carrots chopped
• 2 celery stalks chopped
• 1 pounds tomatoes, chopped
• 2 cups beef stock
• 2 tablespoons fresh oregano
Directions:
• Heat the olive oil in a large Dutch oven over medium heat.
• Add the cubed beef and sprinkle in the fresh oregano. Cook, stirring occasionally, until the meat is nicely browned on all sides (about 10 minutes).
• Add the minced garlic and chopped onion to the pot with the beef.
• Sauté for about 5 minutes, or until the onions are soft and translucent.
• Next, toss in the carrots and celery and sauté for an additional 5 minutes.
• Season the mixture with the salt and pepper.
• Pour in the crushed tomatoes and beef stock, stirring well to combine and scrape up any flavorful browned bits from the bottom of the pot.
• Bring the liquid to a boil, then immediately reduce the heat to low.
• Cover tightly with the lid and let it simmer for 1½ hours, or until the beef is perfectly fork-tender.
• Stir in the sliced potatoes, mushrooms, and chopped fresh tomatoes.
• Keep the pot at a gentle simmer for another 30 minutes until the potatoes are tender.
• Serve hot in deep bowls alongside warm, crusty bread to soak up the rich, savory broth
