1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for mild heat)
1 tablespoon tomato paste
1 can (14 oz / 400 g) diced tomatoes or 2 fresh tomatoes, chopped
4 cups beef broth or water
2 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 bell pepper, chopped
1 bay leaf
Fresh parsley, chopped (for garnish)
Step-by-Step Method
1. Brown the Meat
Begin by heating the vegetable oil or lard in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding. Sear the meat on all sides until nicely browned. Remove the beef and set it aside—browning is key for developing deep flavors.Cookware & Diningware
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