Pepper Steak Stew

Tender beef with a selection of colorful peppers in a rich tomato sauce, seved over rice.

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Ingredients:

• 2 large pieces tenderized cubed steak
• 1 large red onion
• 2 large green bell peppers
• 1 large yellow bell pepper
• 1 large red bell pepper
• 1 large orange bell pepper
• 3 large cloves of garlic, minced
• 1 cup flour
• Salt and pepper
• Garlic powder, if needed
• 2 whole bay leaves
• 2-3 Tbsp of olive oil
• 2 12 oz can of Hunts stewed tomatoes
• 2 cups cooked white rice

Method

Slice bell peppers and onions into strips. Mince the 3 cloves of fresh garlic. Heat 2-3 tbsp of olive oil in a large dutch oven. Cut meat into bite-sized strips and season with salt and pepper. Dredge meat in flour, and brown with the onions and garlic. Once the meat is browned, reduce heat to medium and pour both cans of stewed tomatoes in with meat, onion, and garlic and add salt and pepper as desired. Bring this to a good simmer. Place all of the bell peppers into the pan on top of the meat and cover with a lid. Reduce heat and allow peppers to soften and reduce in size. Once peppers start to reduce, stir frequently and add whole bay leaves to the stew. Additional salt, pepper and garlic powder may be added at this point. Simmer for 20 to 30 minutes. While stew is simmering, cook white rice according to package instructions. Once rice is done, serve stew hot over steamed rice.

Notes: Serrano or jalapeno peppers may be added for a little extra spice.

Number of servings: 8-10

Submitted By: rainia
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