Greek-style beef stew with peppers and mushrooms

Finely chop two onions. Cut the boneless beef ribs into cubes.

Seed three bell peppers and cut into cubes. Clean the mushrooms with a damp towel rather than washing (washing makes them gummy), remove the stems and slice thin or thick. Put the peppers and mushrooms in a baking pan.

Heat a wide pot over medium-high, add about 1/4 cup olive oil, and brown the beef in an even layer (in batches if the pot is smaller) about five minutes per side. Transfer to a plate.

Optional: brown the beef in an air fryer at 400 for about eight minutes.

Turn the heat off briefly, add the onions, then cook over medium heat 8 to 10 minutes until soft and golden.

Return the beef, add about six grated garlic cloves and cook a few seconds until fragrant.

Add the balsamic vinegar, a teaspoon of salt, black pepper, a bay leaf, two teaspoons dried oregano, red pepper flakes if wanted, and the can of tomatoes. With canned tomatoes add a little sugar or honey to offset acidity, unless the sauce already contains sugar.

Add water to cover the meat, bring to a boil, reduce to low, cover and cook about an hour and a half until the meat is tender.

Meanwhile roast the peppers and mushrooms on the top rack of a 500F oven 10 minutes, then under the broiler on high 2 to 3 minutes for colour.

When the meat is tender and the sauce thick, taste and adjust seasoning. Add the peppers and mushrooms and warm through 3 to 5 minutes.

Garnish with freshly chopped parsley; serve with toasted bread, mashed potatoes or rice and a green salad.