Ingredients
- 2 lbs beef stew meat, cut into 1–2 inch cubes
- 2 Tbsp vegetable oil
- 1 large onion, chopped (about 1 ½ cups)
- 1 red bell pepper, chopped (1 cup)
- 6 sweet peppers (ají dulce / cachucha), seeded and chopped
- 4 garlic cloves, minced
- 2 large tomatoes, chopped (about 2 cups)
- 1 cup beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 ½ tsp salt
- ½ tsp black pepper
- 2 medium potatoes, peeled and cubed (optional)
In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef cubes in batches until golden on all sides (5–6 minutes). Remove and set aside.
In the same pot, sauté the onion, red bell pepper, sweet peppers, and garlic for 4–5 minutes until softened.
Add the tomatoes and cook for another 5 minutes until they release their juices. Return the beef to the pot. Add the beef broth, cumin, oregano, bay leaf, salt, and pepper. Stir well.
Cover and simmer on low heat for about 1 hour, stirring occasionally. If desired, add the potatoes during the last 30 minutes of cooking, until tender and the beef is soft. Adjust seasoning to taste before serving.
Makes about 6 servings. Pairs beautifully with white rice, boiled yuca, or arepas.