Updated: Apr 22
2 pounds beef tips pre cut (or chuck/doin roast, cubed)
2 yellow onions, diced
1 large red bell pepper, diced
5-9 cloves garlic, minced
1 stick butter
3 tablespoons vegetable oil
In a cast iron pot on medium low heat, melt the butter and sauté the onions and pepper for an hour. Add the garlic and saute for 3 minutes. Remove from the pot.
In a bowl, season the beef to taste and set aside.
In the same pot on medium high, heat up the vegetable oil and brown the meat down, 15-20 minutes.
Once browned, turn the heat back to low, add back in the sautéed veggies, and fill the rest of the pot up with ice.
Cover, but leave a slight crack in the lid and let this simmer for a a minimum of 1 1/2 hours; or up to 6, stirring occasionally and adding more ice as necessary to keep a gravy. Season to taste.
Serve over rice.