PREPARATION INSTRUCTIONS

Trim fat from beef and cut into quarters. Heat oil in a large skillet or Dutch oven over medium-high heat. Cook beef until browned on both sides. Transfer beef to a plate, cover to keep warm and set aside.

Add mushrooms, onions, red pepper and garlic to pan and cook, stirring frequently, about 5 to 7 minutes or until vegetables are crisp tender. Add remaining ingredients and heat to a boil. Reduce heat to low. Return beef to pan and spoon vegetables and sauce over meat. Cover and simmer about 1 1/2 hours or until beef is very tender. Uncover and increase heat to medium-high; boil about 5 minutes to thicken sauce.

Serve meat with vegetables and sauce. If desired, shred meat and stir back into vegetables and sauce. Serve with warm tortillas or hot cornbread, if desired.