Ingredients
2 pounds chuck or flank steak (ask your butcher to cut it taller than wider so you get long strands of beef along the grain)
1 large yellow onion, thinly sliced
1 of each large green, red and yellow bell pepper, thinly sliced
4 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon smoked paprika
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup dry white wine
1 cup chicken broth (chicken broth has a stronger/deeper flavor than beef broth)
1 16 ounce can crushed tomatoes
1 6 ounce can tomato paste
2 bay leaves
1 large carrot, cut in half
1 large stalk celery, cut in half
1 cup Lindsay Crafted Medium Green Ripe Pitted Olives, rinsed and drained (you can slice them if you prefer)
½ cup thinly sliced roasted red peppers, drained
¼ cup Lindsay Pimientos, drained
2 tablespoons Lindsay Capers, rinsed and drained
⅓ cup chopped fresh parsley