Chicago Style Italian Beef Sandwiches(8 Sandwiches)

• 3 lb. boneless beef rump roast
• 2 c. water
• 4 cloves garlic, minced
• 2 tsp. instant beef bouillon granules
• 1 tsp. dried oregano, crushed
• 1 tsp. crushed red pepper
• 3 medium green peppers, cut into strips
• 3 medium onions, cut into strips
• 8 crusty hoagie rolls, split
• 3 lb. stew meat, cubed
• 6 medium potatoes, diced (approximately)
• 3 carrots, diced
• 2 to 3 cans beef (preferably ale)
• 3 stalks celery, diced
• 1 large leek, diced
• 1 medium onion, diced
• shiitake (or regular) mushrooms, chopped
• 1/2 tsp. dill leaves
• 2 tsp. marjoram
• 2 sprigs parsley, chopped
• 2 bay leaves
• 8 cloves allspice or cloves
• 8 peppercorns
• salt and pepper

1. Place meat in 5-quart (I prefer cast-iron) Dutch oven and completely cover with beer.
2. Tie allspice, peppercorns and bay leaves in a cloth bag (I use cheesecloth) and add to the kettle. Add salt, marjoram and half of the onion.
3. Simmer for 2 hours in covered pot.
4. Dice all vegetables and add to kettle.
5. Cover and simmer for approximately 45 minutes or until potatoes are tender. Remove the cloth bag and serve.
6. Serve with hearty wheat rolls. Yields 6 to 8 servings.

boneless beef rump roast, water, garlic, instant beef bouillon granules, oregano, red pepper, green peppers, onions, hoagie rolls, stew meat, potatoes, carrots, beef, stalks celery, onion, shiitake, dill, marjoram, parsley, bay leaves, peppercorns, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797685 (may not work)