Ingredients

Instructions

  1. Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
  2. In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
  3. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
  4. Taste for seasoning, add salt and pepper if desired.
  5. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
  6. Serve hot.