1 lg. green bell pepper, seeded 1 lg. onion, peeled and cut in half 1 bay leaf 10 black peppercorns 6 tbsp. olive oil 2 lg. cloves garlic, finely chopped 1 med. Spanish onion, cut in half and thinly sliced 1 med. green bell pepper, seeded and cut in thin strips 1 med. red bell pepper, seeded and cut in thin strips 1 tsp. oregano 1 tsp. black pepper 1 c. tomato sauce 1/4 c. red wine 1 c. beef broth 2 tsp. salt, or to taste 10 cherry tomatoes cut in half for garnishing 1 bunch fresh Italian parsley for garnishing

Place beef in a large kettle with the seeded green pepper, onion, bay leaf, and black peppercorns. Add enough water to cover and bring to a boil. Simmer over medium heat until meat is tender. Remove meat from the kettle and allow to cool. Reserve cooking liquid. Shred the beef into fine strips and set aside. Heat oil in a 12 inch saute pan or deep skillet. Add garlic and saute until slightly golden. Add the onion slices, the red and green pepper strips, oregano, and bay leaf, and cook for 2 minutes. Stir in the tomato sauce, wine, beef stock, salt and pepper. Cook over medium heat for 5 minutes. Add the shredded beef and mix well. Cook for about 5 minutes. Garnish with the cherry tomatoes and with fresh parsley. Serve accompanied by white rice and black beans or any other rice and bean combination.