1 pound stewing beef (chuck or round)
1 cup red wine or beer
2 table spoons cooking oil or olive oil
2 cloves garlic, minced
1 cup, cut up tomatoes, seeded
1 large onion, chopped
Laurel leaf and oregano
1 or 2 cups sliced mushrooms
1/2 cup olives, pitted
1 green or red sweet pepper, seeded and cut into strips
Look at the pieces of meat and cut into strips across the grain, to cut fibers.
Brown meat in hot oil in a frying pan or wok. Remove to a pot. In remaining oil in frying pan, saute garlic, onion until browned. Add the tomatoes. Add this mixture to meat in the pot. Add the red wine or beer, laurel and oregano. Simmer, covered, until meat is tender. Season with salt and pepper.
Add sweet pepper strips, olives and mushrooms. Cook until pepper strips and mushroom slices are tender. Thicken sauce with a little flour, dissolved just in a little cold water, and cook until sauce thickens.
Serve stew hot, with rice or cooked pasta.