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Beef Casseroles

James's Stew Beef Liver Sausage Pepper Casserole

1 1/2 lbs stewing beef, cut into 1 1/2-inch cubes
1/2 cup cider vinegar
6 crushed black peppercorns
3 cloves of garlic, crushed
4 tablespoons oil
2 medium potatoes, peeled, cut into 1/2 inch cubes
1 medium onion, cut in half, thinly sliced
1 cup beef broth
1 cup tomato sauce
1 bay leaf
1/2 red bell pepper cut into 1/4-inch strips
1/2 green bell pepper cut into 1/4-inch strips
2 ounces liver sausage (optional)
1 teaspoon hot pepper sauce
Salt to taste

Marinate beef in vinegar, peppercorns, and garlic for at least 30 minutes. Drain well
In 2 tablespoons oil, fry beef in batches until browned on all sides. Remove, set aside
Add onion and more oil if necessary
Saute on moderate heat, about 5 minutes, until soft but not brown (the shiny stage, I call it)
Add beef, broth, tomato sauce & bay leaf. Bring to a boil
Reduce heat and simmer, covered, for 1-1/2 hours
Add potatoes & red and green peppers
Continue cooking until potato is soft (but not overcooked!!)
Add optional liver sausage and hot pepper sauce. Simmer another 2 minutes or so
Season to taste with salt, if desired. Put in serving dish, garnish with sliced boiled eggs and sliced stuffed olives
Serve with rice


Remember, best when cooked a day in advance, or at least in the morning the day you plan to serve for dinner