Tomatican

Ingredients

• Beef stew meat (1.5 pounds, cut into 1-inch pieces)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Green bell pepper (1, diced)
• Red bell pepper (1, diced)
• Tomatoes (4 large, diced)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Oregano (1 teaspoon, dried)
• Salt (to taste)
• Black pepper (to taste)
• Water (2 cups)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Cooked white rice (for serving)

Instructions

1. 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.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, approximately 3-4 minutes.
3. 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.
4. 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.
5. Taste and adjust seasoning with additional salt and pepper if necessary.
6. Serve the tomatican over a bed of fluffy white rice and garnish with freshly chopped cilantro.