Mood Beef (Portuguese Beef Stew) - cooking recipe

Ingredients

1/4 cup olive oil
1 1/2 lbs beef round steak, cut into thin strips
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, thinly sliced
2 green peppers, cut into thin strips
6 garlic cloves, minced
6 tablespoons tomato paste
1 (35 ounce) can Italian plum tomatoes, crushed with your hands, with their juice
1 1/2 cups water
1 bay leaf
1/2 teaspoon crushed red pepper flakes
1 cup ditalini
2 tablespoons minced fresh parsley leaves

Preparation

In a Dutch oven or heavy skillet heat the olive oil over high heat.
Season the beef with 1/2 teaspoon of the salt and the black pepper.
Saute the beef, in batches if necessary so that the pan is not crowded, until well-browned on all sides, about 4 minutes. Transfer the beef to a plate and set aside.
Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes.
Add the garlic and cook for 1 minute.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt.
Return the beef to the pan and bring the sauce to a boil.
Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender.
Add the ditalini to the gravy and cook until tender, about 25 minutes.
Add the parsley. Serve immediately.