*WEIGHT LOSS*
1-1/2 lbs beef round top, cut into 1 to 1-1/2 inch cubes
1 tablespoon olive oil
1 green pepper, seeded and chopped 3 or 4 sweet chili peppers, such as Italian frying peppers, seeded and chopped 1 small onion, chopped 4 garlic cloves, chopped 6 fresh cilantro leaves, chopped 2 tablespoons vinegar
2 cups low sodium beef broth 1 cup hot water 1/2 teaspoon dried oregano, crushed 1/2 cup light tomato sauce 2 bay leaves 4 carrots, peeled, chopped 2 potatoes, peeled, cubed 1/4 lb green peas 12 olives, stuffed with pimientos
1 tablespoon capers
In a Dutch oven, heat oil over medium high heat. Add the beef and stir constantly, until meat begins to brown. Add the next 11 ingredients; mix and bring to a boil. Reduce heat to low, cover, and cook for 1 hour. Add potatoes, peas, olives, and capers. Mix well, bring to a boil, reduce heat to low. Cover and cook until vegetables are tender, approximately 30 minutes longer.
Makes 6 servings.
