beef and vegetable pepper pot...
2 tablespoons olive oil
1 pound beef tenderloin, cut in thin strips
1 red onion, sliced and cut in thin strips
½ Spanish onion, sliced and cut in thin strips
1 clove garlic, minced
½ red bell pepper, seeded and cut in thin strips
½ green bell pepper, seeded and cut in thin strips
2 stalks celery, cut crosswise into 2-inch lengths and lengthwise in thin strips
2 tablespoons tomato paste
2 cups homemade beef stock or canned low-sodium beef broth
Salt and freshly ground pepper, to taste
Minced fresh flat-leaf parsley for garnishinstructions:
Warm the oil in a large, deep skillet over medium heat. Cook beef for 3 to 4 minutes, or until browned. With a slotted spoon, transfer beef to a plate and set aside. Add onions and garlic to skillet and cook for 3 to 4 minutes, or until lightly browned. Add bell peppers, celery, tomato paste, stock or broth, and salt and pepper to taste. Bring to a boil, reduce heat to medium-low and simmer for 15 to 20 minutes, or until peppers are tender and sauce has thickened. Stir in beef and cook until heated through. To serve, ladle into shallow bowls and sprinkle with parsley.