Pepper Chuck Steak

• 3 lb. chuck beef (1/4 to 1/2 inch thick, cut horizontally into 2 pieces)
• 1/4 c. shortening
• 3 green peppers, sliced
• 3 sliced onions
• 1 c. tomatoes
• 1 c. tomato sauce
• 1/2 c. beef stock or 1/2 beef bouillon cube in 1/2 c. water
• 2 bay leaves
• 2 sprigs celery leaves
• 8 sprigs parsley
• pinch of thyme

1. Brown beef on both sides. Put one slice of beef in roaster. Put half of green pepper on first slice.
2. Add salt and pepper.
3. Put second slice on top and add rest of green pepper. Put sliced onions on top of all that.
4. Add tomatoes, tomato sauce and beef stock or bouillon.
5. Put bay leaves, celery leaves, parsley and thyme in cheesecloth or soup spice holder.
6. Cover tightly.
7. Bake at 350u0b0 for 2 to 2 1/2 hours.

chuck beef, shortening, green peppers, onions, tomatoes, tomato sauce, beef stock, bay leaves, celery, parsley, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846951 (may not work)