Description

This is a delightful dish featuring tender bell peppers and seasoned chunks of tender beef stewed in a savory tomato sauce and served over rice. Truly a meal in itself.
 

What you'll need

1 cast iron Dutch oven
1 12" cast iron frying pan
1 large stainless steel spatula
1 large cooking knife

Ingredients

2 pounds large green bell peppers chopped coarse
3 large tomatoes diced coarse
1 pound of stew beef cubed small
1 large brown onion chopped coarse
1/2 brown onion chopped fine
2 green onions chopped fine
2 green onions chopped fine
4 cloves garlic sliced thin
1 tbls. parsley
1 small can of tomato paste
1 8 oz. can of tomato sauce
1 16 oz. can of stewed tomatoes
1 1/2 tsp. molasses
1 tsp. sugar
1 oz. Louisiana hot sauce
2 tsp. salt
1/8 tsp. black pepper
2 oz.. vegetable oil

What you need to do

Brown the beef in the 12" frying pan with 1 oz. of vegetable oil over medium heat. Stir occasionally. When beef is browned, stir in 1/2 brown onion, 2 green onions and 4 cloves of
garlic. Reduce heat to low. Simmer until onions are translucent. Stir in stewed tomatoes, tomato paste and tomato sauce. Stir in molasses, sugar and hot sauce. Add salt and black pepper. Cover and simmer for 15 minutes.

Put 1 oz. of vegetable oil in the bottom of the Dutch oven over low heat. Stir in bell peppers and onion chopped coarse. Stir occasionally being careful not to burn the peppers. When onions are translucent stir in tomatoes diced coarse. Stir well. Stir in the beef and vegetable sauce. Cover and simmer for 1 hour, stirring occasionally. 15 minutes before stew is done, stir in 2 green onions chopped fine and 1 tbls. parsley. Cover and simmer for another 15 minutes.

Serve over rice. Serves 6 to 8