Dutch Oven Pepper Steakwith Rice

Heat 2 tbsp coconut oil in a 14‑inch Dutch oven over medium heat.

Add the beef pieces and brown them on all sides, stirring occasionally.

Remove the beef and set aside.

Add the sliced bell peppers, chopped celery, minced garlic, and diced onion to the pot and sauté until softened.

Stir in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom.

Return the browned beef to the pot, sprinkle the flour‑water slurry over the mixture, and stir to combine.

Season with salt and black pepper, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, or until the beef is tender and the sauce has thickened.

While the stew simmers, combine 2 cup rice, 4 cup water, a pinch of salt, and a drizzle of coconut oil in a separate pot; bring to a boil, then cover and simmer for 15–20 minutes until the rice is cooked.

Fluff the rice with a fork and serve a generous portion of the pepper steak stew over the rice.