Ingredients for 6 servings:
1. 2 tablespoons extra virgin olive oil
2. 1 tablespoon garlic, chopped (I use jarred)
3. 1 large onion, halved lengthwise and sliced
4. 1 1/2-2 lbs lean stewing beef, cut in bite-size pieces
5. 1/4 cup Worcestershire sauce
6. 1 large red pepper, sliced
7. 1 large green pepper, sliced
8. 1 large zucchini, sliced
9. 1 (28 ounce) can diced tomatoes, with juice
10. 1 (28 ounce) can crushed tomatoes
11. 1 teaspoon italian seasoning
12. 1/2-1 teaspoon crushed red pepper flakes
13. salt and pepper
14. 1 cup beef broth
15. 3/4-1 cup uncooked rice
16. parmesan cheese

Directions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and saute until softened, 2-3 minutes.
2. Add the beef and Worcestershire sauce and cook, stirring until browned on all sides.
3. Add the red and green peppers and zucchini and cook until softened, 3 minutes more.
4. Add both cans of tomatoes, italian seasoning, chili flakes and salt and pepper. Bring to a boil and reduce heat to medium-low. Cook partially covered for 2 hours or until meat is tender. The mixture should be bubbling gently. Stir occasionally.
5. After 2 hours, add the beef broth and rice. Return to bubbling gently. Cover completely and let simmer 30 minutes more.
6. Spoon into bowls and sprinkle with parmesan cheese, if desired.
7. Enjoy!

Enjoy your meal!