Chicago Style Italian Beef Sandwiches(8 Sandwiches) - cooking recipe

Ingredients

3 lb. boneless beef rump roast
2 c. water
4 cloves garlic, minced
2 tsp. instant beef bouillon granules
1 tsp. dried oregano, crushed
1 tsp. crushed red pepper
3 medium green peppers, cut into strips
3 medium onions, cut into strips
8 crusty hoagie rolls, split
3 lb. stew meat, cubed
6 medium potatoes, diced (approximately)
3 carrots, diced
2 to 3 cans beef (preferably ale)
3 stalks celery, diced
1 large leek, diced
1 medium onion, diced
shiitake (or regular) mushrooms, chopped
1/2 tsp. dill leaves
2 tsp. marjoram
2 sprigs parsley, chopped
2 bay leaves
8 cloves allspice or cloves
8 peppercorns
salt and pepper

Preparation

Place meat in 5-quart (I prefer cast-iron) Dutch oven and completely cover with beer.
Tie allspice, peppercorns and bay leaves in a cloth bag (I use cheesecloth) and add to the kettle. Add salt, marjoram and half of the onion.
Simmer for 2 hours in covered pot.
Dice all vegetables and add to kettle.
Cover and simmer for approximately 45 minutes or until potatoes are tender. Remove the cloth bag and serve.
Serve with hearty wheat rolls. Yields 6 to 8 servings.