Sofegada with a Twist

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bell peppers (red, yellow, or green), sliced 2 bell peppers (red, yellow, or green), sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn translucent.
2. 2.
   Add the beef and pork cubes to the pot, and cook until browned on all sides.
3. 3.
   Stir in the bell peppers, tomatoes, bay leaves, paprika, cumin, coriander, oregano, salt, and pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 2 hours, or until the meat is tender and the flavors have developed.
5. 5.
   Remove the bay leaves and adjust the seasoning if needed.
6. 6.
   Serve the Sofegada hot, garnished with fresh parsley. It pairs perfectly with crusty bread or steamed rice.

Treat your ingredients with care...

• Beef and Pork — For the best results, choose cuts of meat that are suitable for slow cooking, such as chuck roast or shoulder. Trim any excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• For an extra kick of flavor, add a splash of red wine to the pot before simmering.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve Sofegada hot, allowing the flavors to meld together. It pairs perfectly with crusty bread or steamed rice to soak up the delicious sauce.

Presentation advice

Garnish the Sofegada with a sprinkle of fresh parsley to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large platter to showcase the vibrant colors of the meat and vegetables.