Ingredients:

2 lbs (900 g) flank steak or beef chuck, cut into bite‑size pieces

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1 cup tomato sauce

1 cup beef broth

½ cup dry white wine (optional)

1 bay leaf

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt & pepper, to taste

Fresh chopped parsley for garnish

Directions:

Heat olive oil in a large heavy pot over medium‑high heat. Add beef pieces in batches and brown on all sides; remove and set aside.

In the same pot, sauté onion and garlic until translucent, about 3 minutes.

Add green and red peppers; cook another 2–3 minutes.

Stir in tomato sauce, beef broth, wine (if using), smoked paprika, oregano, bay leaf, salt, and pepper.

Return beef along with any accumulated juices to the pot.

Bring to a gentle simmer, cover, and reduce heat to low. Let stew for about 1½–2 hours, or until beef is tender.

Taste and adjust seasoning. Remove bay leaf.

Serve hot, garnished with parsley.

Prep Time: 15 minutes | Cooking Time: 1 hr 45 minutes | Total Time: 2 hrs | Kcal: ~420 kcal per serving | Servings: 6 servings