Beef and Vegetable Pepper Pot

2 Tbsp. olive oil
1 lb. beef tenderloin, cut into thin strips
1 red onion, sliced and cut into thin strips
1/2 Spanish onion, sliced and cut into thin strips
4 cloves garlic, minced
1/2 red pepper, seeded, deribbed, and cut into thin strips
1/2 green pepper, seeded, deribbed, and cut into thin strips
2 stalks celery, cut crosswise into 2-inch lengths and lengthwise into thin strips
2 Tbsp. tomato paste
2 c.beef stock or 2 beef bouillon cubes mixed with 2 cups boiling water
Salt and freshly ground pepper to taste
1 Tbsp. cilantro, chopped
coriander, basil, oregano to taste

In a large, deep skillet over medium heat, warm the oil. Cook the beef until browned. With a slotted spoon, transfer the beef to a plate and set aside. Add the onions and garlic to the skillet and cook for 3 to 4 minutes, or until lightly browned. Add the peppers, celery, tomato paste, stock, salt and pepper, cilantro, coriander, basil, oregano. Bring to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the peppers are tender and the sauce is thickened. Stir in the beef and cook until heated through. Serve hot.

Adapted from The Irish Pub Cookbook