Italian Stew Sensation(Serves 8)

• 2 Tbsp. oil
• 2 Tbsp. butter
• 3 lb. well-trimmed boneless beef chuck, cut into 1-inch cubes
• 1/3 c. flour, mixed with 2 tsp. salt
• 1 Tbsp. olive oil
• 4 large onions, cut in 1-inch wedges
• 1 (28 oz.) can tomatoes
• 2 c. dry vermouth
• 1 Tbsp. fresh or 1 tsp. dry basil
• 1 bay leaf
• 3 cloves garlic
• hot water
• 3 c. red bell peppers
• 1 1/2 tsp. salt
• 1/2 tsp. pepper

1. In a Dutch oven, add oil and butter.
2. Dredge beef cubes in flour and salt; brown on all sides.
3. Remove from pan.
4. Add olive oil and onions to pan drippings in Dutch oven.
5. Cook over medium heat about 5 minutes, until onions are translucent.
6. Add tomatoes and Vermouth; stir, scraping up browned bits.
7. Add beef cubes to pan.
8. Add basil, bay leaf, garlic, and if necessary, enough hot water to cover meat, about 1-inch.
9. Reduce heat and simmer, uncovered, about 1 1/2 hours, until meat is tender.
10. Add peppers; cook and simmer another 15 minutes.
11. Discard bay leaf and season with salt and pepper.

oil, butter, welltrimmed, flour, olive oil, onions, tomatoes, basil, bay leaf, garlic, water, red bell peppers, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382642 (may not work)