Mood Beef (Portuguese Beef Stew)

This is another Emeril's mom (Hilda) recipe. Great way to make a thick and hearty beef stew. An excellent all-in-one meal!

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 1 1⁄2 lbs beef round steak, cut into thin strips
• 1 1⁄4 teaspoons salt
• 1⁄4 teaspoon ground black pepper
• 1  large onion, thinly sliced
• 2  green peppers, cut into thin strips
• 6  garlic cloves, minced
• 6  tablespoons tomato paste
• 1 (35 ounce) can Italian plum tomatoes, crushed with your hands, with their juice
• 1 1⁄2 cups water
• 1  bay leaf
• 1⁄2 teaspoon crushed red pepper flakes
• 1  cup  ditalini
• 2  tablespoons  minced fresh parsley leaves

Directions

1. In a Dutch oven or heavy skillet heat the olive oil over high heat.
2. Season the beef with 1/2 teaspoon of the salt and the black pepper.
3. Saute the beef, in batches if necessary so that the pan is not crowded, until well-browned on all sides, about 4 minutes. Transfer the beef to a plate and set aside.
4. Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes.
5. Add the garlic and cook for 1 minute.
6. Add the tomato paste and cook for 2 minutes, stirring constantly.
7. Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt.
8. Return the beef to the pan and bring the sauce to a boil.
9. Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender.
10. Add the ditalini to the gravy and cook until tender, about 25 minutes.
11. Add the parsley. Serve immediately.