Heat oil over medium heat in a large heavy-based frying pan and brown beef in batches. Drain on paper towel. Add bell pepper and cook until tender (3 to 4 minutes).
In another large sauce pan, combine tomatoes, white wine, beef stock and contents of Guacamole Dip Mix packet. Bring to the boil, reduce heat and add beef & bell peppers. Cover and simmer gently for 1 ½ to 2 hours, stirring occasionally. If sauce becomes too thick, add a little more beef stock or white wine. Stir occasionally to prevent sticking to pan.
Uncover and simmer for an additional 45 minutes or until sauce is reduced to a thick gravy and the meat is tender. Serve with steamed rice and a green salad.
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