Cook the rice: In a medium saucepan, bring 2 cups water to a boil. Add in rice and lower the heat to low. Stir with a fork and cover. Cook for 20-25 minutes until water is gone and rice is cooked through. Turn off heat, but keep warm.

Heat the olive oil over medium heat in a large saute pan (choose one with a cover). Add in sliced peppers and saute for 4 minutes, stirring occasionally. Add in sliced onion and continue cooking for another 10 minutes until vegetables are softened and onions are translucent. Remove to a bowl and set aside.

Put the pan back on the heat and add in beef chunks. Increase the heat to medium high and brown the beef quickly. There will be a considerable amount of liquid, but let it cook down and burn off so that the pan gets some brown spots (fond). This should take about 10-12 minutes.

Add red wine to the pan with 1/4 cup water while scraping the bottom of the pan to release some of the fond (brown spots = flavor!). Let the liquid cook down for about 5 minutes until it’s gone.

Add in 2 crushed garlic cloves and crushed red pepper flakes. Stir and let cook for 2 minutes. Add the peppers and onions back into the pan along with flour, garlic powder, onion powder, salt and pepper. Stir and let flour cook for 2 minutes. Add in beef broth and worcestershire. Stir together and bring to a boil. Lower to a simmer, cover and cook for 15-20 minutes.

Remove the lid and add in the remaining garlic clove and fennel seeds, if using. Let simmer for 5 minutes, then serve over a bed of rice.