Teresa's Recipes
Tomatican
Tomatican is a savory and hearty Chilean dish that beautifully combines the freshness of ripe tomatoes and the richness of beef, all harmoniously seasoned with aromatic herbs and spices. This comforting stew is a staple of Chilean home cooking, often served with fluffy white rice, making it a beloved family meal that warms both the heart and the stomach.
Ingredients
- 1.5 pounds, cut into 1-inch pieces Beef stew meat
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 1, diced Green bell pepper
- 1, diced Red bell pepper
- 4 large, diced Tomatoes
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon, dried Oregano
- to taste Salt
- to taste Black pepper
- 2 cups Water
- 1/4 cup, chopped (for garnish) Fresh cilantro
- for serving Cooked white rice
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 35g
- Sodium: 300mg
- Sugar: 8g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, approximately 3-4 minutes.
- Add the diced tomatoes, green bell pepper, red bell pepper, cumin, paprika, oregano, salt, and black pepper. Stir well to combine and let the mixture cook for another 5 minutes to allow the flavors to meld.
- Return the browned beef stew meat to the pot and add the water. Bring to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the beef is tender and the sauce has thickened.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve the tomatican over a bed of fluffy white rice and garnish with freshly chopped cilantro.