- 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 whatever 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 work on the other ingredients of the recipe.
Wash the potatoes and carrots. Peel them and cut them into cubes or rounds of similar size. Slice the onion into thin strips, crush the garlic, and dice the bell pepper.
Place a saucepan over medium heat. Add the oil, and when it's hot, toss in the garlic so it can brown and infuse the oil with its aroma.
Once the garlic begins to brown, add the beef. Stir frequently to ensure even cooking. When the color starts to change, add the chopped onion, tomato, and pepper. Stir and let it cook over medium heat for about 5 minutes. Then, incorporate the potatoes, carrots, and bay leaves. Finally, cover everything with broth or water and add the tomato sauce. Mix well and cover it.
You can add a pinch of sugar to balance the acidity of the tomato, although it’s not necessary.
Let it cook covered for about 20 minutes. Check that the meat doesn't 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 to prevent the potatoes and carrots from breaking apart too much. Remove the bay leaf, as it's not pleasant to find in your mouth.
Garnish it with finely chopped chives or with leeks or wild garlic.
Enjoy your meal!