2 pounds chuck ask your butcher to cut it taller than wider so you get long strands of beef along the
grain. OR you can use flank steak (see discussion in this post about cuts of beef and why we recommend
chuck over flank)
1 large yellow onion thinly sliced
1 of each large green red and yellow bell pepper, thinly sliced
4 cloves garlic minced
2 tsp oregano
2 tsp cumin
2 tsp sweet paprika
1 tsp smoked paprika
1/8 tsp allspice
1/8 tsp ground cloves
2 tsp salt
1/2 tsp pepper
2 cup dry white wine
1 cup beef broth
16 oz can crushed tomatoes
6 oz can tomato paste
2 bay leaves
1 large stalk celery cut in half
1/2 cup roasted red peppers , drained
1/4 cup pimientos , drained
2 tbsp capers , rinsed and drained
1/3 cup chopped fresh parsley
Rice
Black beans
