Carne Gasada

Confession I made this last Thursday but have been slacking on the blog, in my defense my off day Saturday was ruined by an awesome migraine. But anyhow back to the point at hand, this is a longer meal, meaning you need to be at home while it cooks but in general its super simple. Also, Leslie it HAS to have onions in it but I promise that if you make it while Adams not home he will never ever know there are onions in it I swear!
First off you will need 4-6 cups cooked rice for this dish, PS you are gonna have leftovers unless half the people you know are over for dinner. I dont care how you end up with cooked rice, these days you can get 2, 10 and 15 minute rice, there rice in a bag pre-portioned or that you measure out. Moral of this story have cooked white rice ready when its done, 4-6 cups.
You will need to start one onion diced small, one large green bell pepper diced medium, one can of tomato sauce (you want the little short can of Red Gold tomato sauce), 2 lbs beef tips in 2-3 inch chunks, you want lean meat, be careful with stew meat sometimes its older cuts, lastly 28 ounces beef broth. So, take the meat and toss it in 3 tablespoons flour with salt and pepper amounts of your liking. Heat vegetable oil in a large stew pot on the stove, use enough for a thin layer in the bottom of the pan. Then pour in the meat and sear it brown on all sides, as soon as its seared through in the onion and peppers and cook it while turning until transparent. Now pour in the beef broth half at a time and deglaze the meat pieces on the bottom of the pan (meaning scrape them off into the gravy). Add the tomato sauce and cook this all on a low simmer for 2-3 hours, closer to three. If it doesnt thicken some on its own you can add a little cornstarch that has been dissolved in cold water first then boil for one minute and let stand that will help it thicken. Otherwise serve over rice and enjoy!