Beef in tomato sauce with ouzo and peppers

A classic Sunday dish with a great taste and full of aroma thanks to the ouzo. Serve it with anything you fancy because it goes perfectly well with mashed potatoes, fried potatoes, rice pilaf or pasta. Definitely don't forget to bring to the table some fresh crusty bread to dip in the delicious chunky sauce...

Ingredients (for 4-5 people):
1.200-1.300gr. of beef meat (from the foreshank), cut in medium size bites
50ml of olive oil
2 yellow onions, cut in fine cubes
2 green bell peppers, cut in thin strips
2 red bell peppers, cut in thin strips
2 yellow bell peppers, cut in thin strips
2 carrots, peeled and cut in thin slices (optional)
1 small glass of ouzo
1Kg of plum tomatoes, peeled and roughly chopped
salt
black pepper
1 pinch of caster sugar
½ a bunch of fresh fennel leaves, finely chopped

Method:
In a large pot warm the oil in medium-high heat and sauté the meat and the onions for 4-5 minutes stirring constantly with a wooden spoon so they won't stick on the bottom.

Add the peppers and sauté for 2-3 more minutes. Pour the ouzo over the food and when most of the alcohol is evaporated add the tomatoes, salt and pepper, the sugar and enough water just to cover the food.

Cover the pot with the lid, turn the heat down to medium and cook for 1 1/2 hours or until the beef is completely tender and the sauce has thicken. About 2-3 minutes before finish cooking add the fennel leaves and stir gently. Simmer for a couple of minutes and take off the heat.

Serve while it is hot.

Note:  In case you don't have any or don't like the fennel, increase the amount of ouzo and sprinkle in the end with some finely chopped flat-leaf parsley.