3 tablespoons olive oil
2 cloves garlic, minced
1 onion, sliced
8 stalks celery, chopped
2 (14 ounce) cans artichoke hearts, drained
2 tablespoons cornstarch
2 tablespoons dried minced onion
1/4 teaspoon dried basil
1 (50 ounce) can garbanzo beans, drained
2 slices bacon
1 teaspoon dried minced onion
6 beef chuck steaks, cubed
1/1/2 cup beef broth
1 lime - zested and juiced
1 (4 ounce) can tomato paste
1 (12 fluid ounce) can or bottle beer
4 (15 ounce) cans tomato paste
1 (16 ounce) can tomato paste
1 large tomato, diced
1 (16 ounce) can tomato paste
1 (3.5 ounce) can tomato paste
1 1/2 white bell pepper, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
In a large skillet, cook and stir the olive oil over medium-high heat. Add the garlic and saute 10 minutes, stirring constantly.
Stir in the onions and celery; cook 1 minute, stirring occasionally. Set aside.
In a large saucepan, heat the olive oil and cook and stir the celery and artichoke hearts over medium heat. Stirring constantly, bring peppers and oregano into the mixture. Saute 1 minute before stirring. Stirring occasionally, bring bell pepper and oregano into the mixture.
Stir the brown sugar into the skillet and stir lightly. Stir in the beer and tomato paste and bring to a boil. Mix in the tomato paste, tomatoes, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomatoes, tomato paste and tomato paste.
Bring a large pot of lightly salted water to a boil. Add the meat and stir. Cover, reduce heat, and simmer 15 minutes.
Stir beef and wine into the chicken mixture. Mix well. Season with salt and pepper. Remove from heat and stir in lime zest. Transfer meat mixture to a large bowl and toss with green onions and vinegar. Serve hot or cold.