2 pounds beef ribs or boneless beef shoulder cut into 1 inch cubes
1/4 cup extra virgin olive oil
4 cloves garlic
garlic and onion powder (for sprinkling)
3 onions, chopped
1 quart beef broth
1 green bell pepper
1 pound wide egg noodles
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes

Dry meat carefully, so that it will brown well. Dredge in 2 tablespoons of flour. Sprinkle lightly with salt, garlic and onion powder.

In a heavy Dutch oven or slow cooker, brown beef ribs (or boneless beef shoulder) in 1/4 cup extra virgin olive oil, adding more if needed. Add 4 cloves whole garlic and 2 onions, chopped.

As meat browns, remove from pan and cook onions until translucent. As garlic becomes soft, mash down with a fork. Garlic should look toasted but should not brown.

Stir in beef broth; cover, and place in a 325°F oven. Reduce heat to 300°F to maintain a simmer.

Cook for 1 1/2 to 2 hours or until meat is tender, checking the liquid occasionally and adding more broth or hot water 1/2 cup at a time as needed to keep me barely covered. Simmer until fork tender. During the last half hour of cooking and 1 green bell pepper, chopped and 1 large onion chopped. Thicken juice with a little flour or cornstarch if a thicker gravy is preferred. Cook just until vegetables are tender.

Taste and adjust seasonings, adding salt, pepper, onion or garlic powder, to your taste.

Serve over wide egg noodles.