1 tablespoon olive oil
2 small onions, thinly sliced
1/8 teaspoon garlic powder
1 pound beef chuck roast
1 small green bell pepper, thinly sliced
1 medium tomato, thinly sliced
6 carrots, thinly sliced
2 medium potatoes, peeled and cut into 1/4-inch slices
1 1/3 tablespoons Italian seasoning
salt and pepper to taste
ground black pepper to taste
1 teaspoon dried oregano
Heat olive oil in a large stock pot over medium heat. Saute onion and garlic in olive oil for about 30 minutes.
Meanwhile, in a large skillet, heat green pepper and tomato. Saute for about 30 minutes. Stir in carrots, potatoes, tomato mixture, Italian seasoning, salt and pepper. Place all in a large stock pot. Bring to a boil, stirring constantly. Reduce heat to medium. Simmer for 10 to 15 minutes.
Stir meat mixture into pot. Simmer for about 10 minutes. Remove from heat. Stir in flavors of your choice.
Stir into stew. Heat through. Serve hot.