Measure and cut all the ingredients needed for the recipe. In a bowl, mix the chopped garlic, oregano, chopped parsley, ground black pepper, and thyme. Use a long, round knife sharpener to make holes in the beef.

Season the inside of the holes in the beef with half of the seasoning mix. Fill the holes with the carrot sticks and green and red bell pepper sticks. Season the outside of the beef with the remaining seasoning mix. Coat all sides of the beef with the flour. Use half of the oil and, over medium heat, brown the beef on all sides.

Remove the beef from the pan. Add 2 cups of water to the pan and scrape up all the browned bits. Set this liquid aside. In a large pot, heat the remaining oil. Sauté and brown the onion, celery, diced carrot, and any leftover vegetable sticks from stuffing the beef. Add the wine and let it reduce to about 1/4 cup.

Add the reserved pan liquid, beef bouillon cube, crushed tomatoes, sugar, and bay leaves. Stir and bring to a boil. Place the beef in the pot and reduce the heat so it simmers gently. Cook for about 2 hours, until the beef is tender. You can test with a bamboo skewer—if it goes in easily, the beef is ready. Be careful not to overcook; you don't want the beef to fall apart completely.

I served the beef with the sauce and mashed potatoes with squash, topped with Parmesan cheese. The next day, I served it with brown rice and black beans.