2 cups chopped sweet yellow, red and/or green peppers
1 small onion, chopped
3 garlic cloves, minced
2 small potatoes, peeled and cut into 3/4-inch cubes
2 medium tomatoes, chopped
1 can (8 ounces) tomato sauce
2/3 cup chopped pitted green olives
1/2 cup sliced fresh mushrooms
1/2 cup dry red wine or beef broth
1 tablespoon Louisiana-style hot sauce
1 tablespoon Worcestershire sauce
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon Cajun seasoning
Hot cooked rice
In a Dutch oven, cook the beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the potatoes, tomatoes, tomato sauce, olives, mushrooms, red wine and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until potatoes are tender. Serve with rice.
Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.