1 pound beef stew meat, cut into 1 inch cubes
1 quart beef broth, divided
1 cup milk
1 onion, chopped
1 green bell pepper, chopped
2 tablespoons brown sugar
1 cup minced onion
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried parsley
3 tablespoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried serrano pepper
1/2 cup chopped onion
1 cup chopped green bell pepper
Heat oven to 450 degrees F (230 degrees C).
Place meat cubes in a saucepan and cover with water to cover. Bring water to a boil, reduce heat and simmer 15 minutes. Remove meat from broth and stir broth into meat cubes. Cook 10 minutes, stirring occasionally, or until liquid has evaporated.
Stir in milk and onions. Cook 15 minutes more, stirring occasionally, or until vegetables are tender. Stir in brown sugar, green bell pepper, brown sugar, garlic, parsley, oregano, basil, serrano pepper, onion and bell pepper.
Return meat meat to broth and stir through. Spoon chicken mixture over meat and serve.