2 tablespoons olive oil
1 ½ pounds beef round steak, boneless, cut in 1-inch cubes
2 teaspoons salt
¼ teaspoon ground black pepper
2 large cloves garlic, crushed in a garlic press
2 cups beef broth
1 cup sliced celery
1 can (16 ounces) tomatoes, cut in pieces (undrained)
2 cans (16 ounces each) kidney beans (undrained)
1 large green pepper, diced
3 cups hot cooked rice
1 large head lettuce, finely shredded
3 medium onions, peeled and coarsely chopped
1. Heat olive oil in a large heavy skillet. Add meat and brown on all sides. Add salt, pepper, and garlic; pour in beef broth. Bring to boiling , reduce heat , and simmer, covered, about 1 hour.
2. Stir celery and tomatoes and beans with liquid into beef in skillet; bring to boiling and simmer, covered, 30 minutes. Add green pepper and continue cooking 30 minutes.
3. To serve, spoon rice onto each serving plate, cover generously with shredded lettuce , and spoon a generous portion of the bean mixture over lettuce . Top each serving with about 3 tablespoons chopped onion.
ABOUT 8 SERVINGS