stew over rice.

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 ¹⁄₁₆ lb or 935g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  Raw

  3 clove or 9g

• Oregano

  Spices, dried

  2 ³⁄₁₆ tsp, ground or 4g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Beef stock

  Soup, home-prepared

  5 cup or 1.2kg

• White rice

  Long-grain, regular, cooked

  4 cup or 632g

• Cornstarch

  3 tbsp or 23g

Directions

1. Heat a large pot or skillet over medium heat. Add vegetable oil. When oil is hot, add beef. Lightly brown beef chunks on all sides. Add onion and bell pepper; cook, stirring occasionally, for 5 minutes. Stir in garlic, dried oregano, salt and pepper. Continue to cook for 2 minutes stirring occasionally.
2. Stir in beef stock and bay leaf; bring to a simmer. Cover and simmer until beef is tender, about 1 1/2-2 hours. Remove a portion of the beef; shred apart then return to stew. (A potato masher could also be used to mash the meat apart while in the pot.)
3. Add cold water to a small measuring cup or mixing bowl. Whisk in cornstarch until thoroughly blended. Slowly stream cornstarch mixture into stew, stirring until combined. Simmer for another 15 minutes. Stew will thicken. Salt and pepper to taste.
4. Serve over rice