This meal was delicious and very easy to make. I bought the beef from Whole Foods and I recommend you do the same. It had a great flavor of it’s own, and melted in my mouth like butter.
In a saucepan or soup pot, add some oil to coat the bottom of the pot, or pan. Heat the pan on low heat and while you are heating the pan, wash and cut your beef into cubes. Add black pepper, salt, cayenne pepper and some Steak Seasoning to the beef. Put the beef to the side and dice onions, garlic, carrots, celery, potatoes, and red bell peppers.
Then increase the heat to a medium flame and add the beef. Let the beef brown on all sides. Finally, add the vegetables you diced. Let the vegetables and the beef continue to brown. After browning add 2 cups of beef stock. Cover the pot and let it cook until the beef is tender. When the beef is cooked, uncover the pot and let the liquid in the pot reduce to make a gravy. When your gravy is the consistency you prefer your meal is done.
To make the Collard Greens begin by washing the greens with some lemon juice and water. Then strain the green and cut them into small pieces. Season with black pepper, and a pinch of salt. Add the greens to a preheated pan that has a few tablespoons of olive oil. Cook until the greens are the way you like them. The more you cook them, the softer they become. I prefer mine to have a crunch so I do not cook them for very long.