Beef Stew With Sweet And Hot Peppers
|Boneless beef chuck||2 Pound, cut into 2-inch pieces|
|Salt||1 1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Onion||1 Large, thinly sliced|
|Dried rosemary||1⁄4 Teaspoon|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped|
|Water||2 Cup (32 tbs)|
|Green bell peppers||2 Medium, cut into 1-inch strips|
|Peperoncini||12 , seeded and halved lengthwise (Italian Pickled Peppers)|
1. Trim excess fat from beef. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a nonreactive large frying pan, heat oil over medium heat. Add meat and cook, turning, 5 minutes, or until browned on all sides. Remove meat to plate with slotted spoon.
2. Add onion to pan and cook, stirring, 2 to 3 minutes, or until softened. Return beef to pan along with rosemary, tomatoes, and water. Bring to a boil, reduce heat to low, cover, and cook 1 1/4 hours, or until meat is tender. Add peppers and peperoncini. Cook 10 minutes longer, or until peppers are tender. Season with remaining 1/2 teaspoon salt and 3/4 teaspoon pepper.