Ingredients: • 2 tablespoons olive oil • 1 pound beef tenderloin, cut into thin strips • 1 red onion, sliced and cut into thin strips • 1/2 Spanish onion, sliced and cut into thin strips • 1 clove garlic, minced • 1/2 red pepper, seeded, deribbed, and cut into thin strips • 1/2 green pepper, seeded, deribbed, and cut into thin strips • 2 stalks celery, cut crosswise into 2-inc lengths and lengthwise into thin strips • 2 tablespoons tomato paste • 2 cups beef stock • Salt and freshly ground pepper to taste • Minced fresh flat-leaf parsley for garnish

Directions: This beef and pepper dish is a nice alternative to a traditional beef hot pot. Serve it with Cheddar-Herb Biscuits. In a large, deep skillet over medium heat, warm the oil. Cook the beef for 3 to 4 minutes, or until browned. With a slotted spoon, transfer the beef to a plate and set aside. Add the onions and garlic to the skillet and cook for 3 to 4 minutes, or until lightly browned. Add the peppers, celery, tomato paste, stock, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the peppers are tender and the sauce is thickened. Stir in the beef and cook until heated through. To serve, ladle into shallow bowls and sprinkle with parsley.