Boeuf A La Hatienne (Haitian Beef With Tomatoes & Peppers)

• 1 lb beef shoulder or 1 lb chuck roast, cubed
• water, to cover meat
• 2 teaspoons salt
• 1/4 cup oil
• 2 onions, thinly sliced
• 2 red bell peppers, seeded & coarsely chopped
• 1/2 yellow bell pepper, seeded & coarsely chopped
• 1/2 green bell pepper, seeded & coarsely chopped
• 2 -4 garlic cloves, minced
• 1 -4 chili peppers (depending on the amount of heat wanted) or 1 -4 scotch bonnet pepper, minced (depending on the amount of heat wanted)
• 2 cups tomatoes, seeded & chopped
• 1 tablespoon red wine vinegar
• salt, to taste
• fresh ground black pepper, to taste

1. Place the beef, water to cover, and salt in a large pot.
2. Bring to a boil, lower heat, and simmer uncovered, until beef is tender and water is completely evaporated, 45 minutes to an hour.
3. While the beef is simmering, heat the oil over medium flame in a skillet.
4. Add onion, peppers, garlic and chile pepper and saute till onions and peppers are wilted.
5. Add tomatoes, vinegar, salt & pepper.
6. Reduce heat to low and simmer until almost all liquid is evaporated, about 20-25 minutes.
7. Add the beef to the peppers and onions and simmer another 20-30 minutes.
8. Add a little water if necessary.
9. Adjust seasonings and serve with rice, & fried green plantains (banan pesee).

beef shoulder, water, salt, oil, onions, red bell peppers, yellow bell pepper, green bell pepper, tomatoes, red wine vinegar, salt, fresh ground black pepper

Taken from www.food.com/recipe/boeuf-a-la-hatienne-haitian-beef-with-tomatoes-peppers-194539 (may not work)