1 pound lean beef stew meat
1 onion, chopped
1 green bell pepper, chopped
1 1/4 cups tomato juice
1/4 cup distilled white vinegar
1 teaspoon dried thyme
1/4 teaspoon dried parsley
Preheat oven to 250 degrees F (120 degrees C).
Place beef in a large pot over high heat. Saute until browned on both sides; drain excess fat. Stir onion, bell pepper and tomato juice into pot, stirring well. Dissolve vinegar in tomato juice to cover. Bring to a slow boil. Reduce heat to medium; cover. Cook, stirring occasionally, for about 30 minutes.
Remove meat from pot and place in a platter. Sprinkle with thyme, parsley and thyme. Top with fresh parsley. Cover loosely with aluminum foil. Cook uncovered 1 hour, stirring occasionally, to maintain flavor.
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