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© Meredith Corporation. All rights reserved. Used with permission.
In a sealable plastic bag, combine flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add beef cubes; shake to coat. In a 4- to 5-quart Dutch oven, heat 2 teaspoons oil over medium-high heat. Add half of the beef cubes; cook and stir until browned. Remove from the pot to a bowl. Repeat with the remaining beef cubes and oil, and add the onions and garlic. Return all of the beef to the pot. Stir in dried oregano and thyme. Add broth, stirring to scrape up the browned bits from bottom of pan. Stir in tomatoes, water and wine. Stir in potatoes, carrots, bay leaf and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; reduce heat. Simmer, covered, for about 1 1/2 hours or until beef is tender, stirring occasionally and stirring in the bell pepper for the last 20 minutes of cooking. Remove bay leaf.
To serve, if desired, garnish with fresh oregano sprigs.