Ingredients
1 tablespoon margarine
2 lbs round steaks or other lean beef, cut in 3/4-inch cubes
2 cups chopped onions
5 garlic cloves, minced
2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley
1 tablespoon grated orange zest
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 bay leaves
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups sliced fresh mushrooms
1 cup sliced green bell pepper
Preparation
Heat the margarine in a large non-stick skillet.
Brown the beef cubes on all sides over high heat; transfer to a large pot or Dutch oven.
Lower the heat under the skillet and add the onion and garlic; stir and cook about 5 minutes.
Transfer to the large pot.
Add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves, cinnamon, and salt to the large pot.
Cover and simmer 1-1/2 hours, or until the meat is tender.
Add water if the mixture becomes dry.
Remove the bay leaves.
Add the mushrooms and green pepper, stir, cover, and cook about 5 minutes more.
