Beef Tips and Gravy

• 2 Tbs vegetable oil
• 2 pounds beef stew meat, or chuck roast cut into bite size pieces
• 2 cups chopped onion
• 1 chopped green bell pepper
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1 tsp ground black pepper
• 5 cups beef stock
• 1 bay leaf
• 1/4 cup cold water
• 3 Tbs corn starch

Brown the beef in the vegetable oil in a large skillet. Add the onions, garlic and bell pepper and continue cooking for 5 minutes until the onions are translucent. Add the oregano, salt and pepper, and continue cooking for two more minutes. Stir in the beef stock and bay leaf, bring to a boil, reduce heat and simmer for about two hours until the beef is very tender.

Remove about one third of the beef from the skillet and shred it. Return the shredded beef to the skillet.

Stir the corn starch into the cold water, mix thoroughly, and slowly add the mixture to the skillet while stirring. Continue simmering for another 15 minutes until thickened. If necessary add more salt and pepper to taste.

Serve over rice.