Ingredients

• 2 pounds beef stew cubes
• 1 large onion, chopped in large pieces
• 1 green peppper, chopped in large pieces
• 2 large cloves garlic minced
• 2 15 oz cans tomatoes (with basil and oregeno)
• 1 Lb carrots , peeled and chopped in large pieces
• 1 10z bag frozen peas
• 1/4 cup olive oil
• 2 large bay leaves
• salt and pepper to taste
• 1/4 tsp cayenne pepper (optional)

Directions

1. In a large dutch oven, heat olive oil over high heat. Add beef stew cubes, garlic, salt and pepper and sear beef cooking 2-4 minutes per side till brown.
2. Reduce heat to medium and add chopped onion and peppers and cook 2 minutes
3. Add bay leaves, cayenne pepper, 2 cans tomatoes and 2 cups water (or enough water to just cover beef). Cover pot and cook for 70 minutes on low-medium simmer.
4. Add carrots, cover and cook an additional 20 minutes
5. Add peas, cover and cook an additinal 10 minutes
6. Serve over buttered egg noodles or brown rice