- 500 grams of beef, cut into cubes or medium pieces.
- 1 red onion
- 4 cloves of garlic
- 2 potatoes
- 2 small carrots
- ½ yellow bell pepper (or whichever one you have)
- 2 tomatoes
- ½ cup of tomato sauce
- ½ cup of broth or water
- 1 bay leaf
- 1 bunch of chives or leeks
- 50 ml of oil
- Salt, pepper, cumin, and oregano to taste.
Season the beef with salt and pepper. Add cumin and oregano to taste and let it rest for a few minutes while you prepare the other ingredients for the recipe.
Wash the potatoes and carrots. Peel them and cut them into cubes or rounds of similar size. Slice the onion into julienne, crush the garlic, and dice the bell pepper into brunoise.
Put a pot over medium heat. Add the oil, and when it's hot, add the garlic to brown and scent the fat.
Once the garlic starts to brown, add the beef. Stir frequently to ensure it heats evenly. When it begins to change color, add the chopped onion, tomato, and bell pepper. Stir and let it cook over medium heat for about 5 minutes. Then incorporate the potatoes, carrots, and bay leaf. Finally, cover everything with broth or water and with the tomato sauce. Mix well and cover it.
You can add a pinch of sugar to balance the acidity of the tomato, although it is not mandatory.
Let it cook covered for about 20 minutes. Check that the meat does not dry out too much; if it does, you can add more broth.
When the potatoes are tender, you can remove the stew from the heat. Let it rest covered and avoid stirring it so that the potatoes and carrots do not break apart too much. Remove the bay leaf, as it is not pleasant to find it in your mouth.
Garnish it with finely chopped chives or with leeks or wild garlic.
Enjoy your meal!!