Beef Pembronata

• 2 pounds beef chuck, boneless and cut into 1 inch cubes
• 1 cup onion slices
• 1/4 cup olive oil
• 1/2 cup dry white wine
• 2 tablespoons parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon savory
• 2 tablespoons butter
• 2 green peppers
• 2 red peppers
• 2 tomatoes, peeled and quartered
• 1 tablespoon dry sherry
• 2 onions, quartered
• 2 tablespoons olive oil
• 1 green pepper
• 1 red pepper
• 1 cup dry red wine
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. Saute beef and onion in oil until browned. Add next 5 ingredients. Cover and simmer for about 1 hour or until beef is tender.
2. Saute peppers in butter until crisp tender. Add tomatoes and sherry. Reserve mixture.
3. Saute quartered onions in oil until golden. Add remaining ingredients and stir until thick.
4. Combine all three mixtures. Heat and serve over rice or noodles.

beef chuck, onion, olive oil, white wine, parsley, salt, thyme, savory, butter, green peppers, red peppers, tomatoes, sherry, onions, olive oil, green pepper, red pepper, red wine, salt, pepper

Taken from www.epicurious.com/recipes/member/views/beef-pembronata-50039787 (may not work)