Cut away the fat from the beef chuck.

Cut the meat against the grain into thin strips (as thin as you can), and then into 1-2 inch pieces.

Brown the meat on both sides, in a blazing hot and oiled pan (about 30 seconds per side), in small batches as to not overcrowd the pan.

Transfer the meat into a heavy cast iron pot.

Turn the heat to high, as soon as it comes to a boil, lower the heat to a simmer. Cover with lid. Allow to cook for 30 minutes, stirring occasionally.

Meanwhile, add a couple tablespoons oil to the pan that meat was browned in, add the onions and sauté on medium heat for about 3-4 minutes or until golden in color.

Add grated carrots to the frying pan and sauté for a couple of minutes.

Add the wine and deglaze the pan, scraping the bits that are stuck to the pan. Remove from the heat. Set aside.

In a separate frying pan, heat 2-3 tablespoons oil almost to smoke point. Add cut bell peppers and slightly brown them over high heat, stirring constantly. Do this for 3-4 minutes. Set aside.

After 30 minutes of cooking beef, add the bell peppers, sautéed onions & carrots. Taste and adjust the seasoning (salt) and cook for another 10 minutes. Turn the heat off and serve over cooked rice.