Ingredients
- • ~ 1kg of beef chunks
- • 2 Bell peppers
- • 1 large onion
- • 1 Cellery stick
- • 1 tbs of neutral oil
- • 8 cloves of garlic
- • 1 tsp of cumin
- • 1 tsp of annato or achiote
- • 1 liter of beef stock
- • 2 Potatos
- • 2 Carrots
Instructions
Heat the oil in a heavy bottomed pan and all brown the beef chunks in batches on atleast two sides and then let rest on a plate. Chop the vegetables and cook onion, celery, garlic and peppers in a fine dice and cook in the residual fat until starting to brown. Add the cumin, annato and let the annato bloom for a moment. Add the beef chunks and fill with a good beef stock untill the beef us just covered (add a bayleaf if you desire). Allow to stew for several hours until tender, at thour 2 add the chunks of potato and sliced carrots. It should be relatively soupy