Saffron Beef
From: The New York Times International Cookbook by Craig Claiborne
8 servings

1/4 cup butter or vegetable oil
3 lbs onions, cut in half and thinly sliced
1 large clove garlic, sliced
salt and pepper to taste
1 green pepper, cubed
5 lbs bottom round of beef, cut into 1/2 inch cubes
1 lbs tomatoes, cored, peeled and cubed
1 tsp fresh thyme
1 tbsp loosely packed saffron
15 oz can tomato puree

Preheat oven to 325.

Heat butter in large casserole dish with loose fitting lid. Add onions and garlic, sprinkle with salt and pepper to taste. Cook onions until wilted, stirring gently. Add green pepper beef. Spoon the tomatoes over all and add the thyme, more salt and pepper, and the saffron. Add the tomato puree and stir. Bring to a boil on top of a stove.

Cover and place the casserole in the oven and bake for 3 hours.

Remove from oven and uncover. Skim off the fat. If a thicker sauce is desired, strain the liquid and keep the meat hot.

Reduce the sauce by half, stirring frequently to avoid sticking or burning. Add the meat and heat through. Serve with rice.