Zilzil Alecha (Beef in Green Pepper Sauce) Recipe

This recipe is modified slightly from the original I found online, so I'll mention both versions. It makes enough stew for 8 to 10 large servings, or 16 small ones. The version I make is best if you like your beef to fall apart in your mouth and your veggies to be soupy and undetectable to children. I'll call it the blender version. The real version has larger strips of beef and strips of bell pepper. If you want the strips of bell pepper, it's best not to overcook the stew (otherwise you'll end up with bell pepper strings [the skins]).

Ingredients
6 medium bell peppers, green
8 teaspoons chopped chili peppers
2 tablespoons garlic, minced
3 tablespoons chopped ginger
1 tablespoon turmeric
1 teaspoon ground cardamon
2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup wine (white or red, doesn't matter)
1 cup niter kebbeh or butter
4 pounds boneless sirloin
4 cups finely chopped onions

Instructions
1. Coarsely chop all 6 bell peppers for the blender version. For the real version, chop 4 peppers, and cut the two remaining into 2" X 1/2" strips (set the strips aside)
2. Combine chopped bell peppers, chili pepper, garlic, ginger, turmeric, cardamon, salt, pepper, and wine in blender; process until smooth and clumpless.
3. Trim meat of all fat and a) cut into bite size pieces for the blender version, or b) slice into strips 1/2" thick, 2" long by 1/4" wide for the real version
4. Heat 1/2 cup of niter kebbeh or butter in large, heavy skillet. Brown meat, a little at at time and turning often, until each piece is browned evenly. Transfer meat to plate (or crock pot for blender version).
5. Pour remaining fat into measuring cup and add enough additional butter or niter kebbeh to measure 1 cup, then set aside.
6. In a clean skillet, cook onions over low heat until soft and dry, about 10 minutes. Stir continuously to keep them from burning. Pour in the cup of cooking fat until it sputters.
7. If you are using the real version, this is when you'd add the bell pepper strips and cook 2-3 minutes, stirring continuously.
8. Add the purred green pepper mixture and heat to a boil while stirring.
9. If using the blender version, add this mixture to the meat in the crock pot and cook on low heat for 5 hours or so, until the onions have disintegrated. This is the version that freezes very well.
10. If using the real version, add the beef to the skillet. Reduce heat and simmer until it's cooked to your liking. Beware...too long and the bell peppers loose their shape and turn into the blender version (except with bell pepper strings). This version is still good frozen, but you'll loose the bell pepper's shape. It really depends on how authentic you want it to look; it tastes great either way!