For efficiency, make sure to put the beef on the stove to boil before you start your knifework,
To boil the beef:,
chuck roast cut into roughly 8 equal pieces (you can also use skirt or flank),
medium onion, cut in half,
smashed garlic cloves,
carrot, cut in thirds,
celery stalk, cut in thirds,
water, or enough to cover by about ½ an inch,
For the rest:,
oil (olive or vegetable),
a medium onion, cut into ¼” strips vertically,
red bell pepper, halved, cored, and cut into ¼” strips vertically