Chilean Tomato and Beef Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the diced fresh tomatoes, crushed tomatoes, paprika, cumin, oregano, salt, and pepper to the pot. Stir well to combine.
4. 4.
   Return the browned beef cubes to the pot and stir to coat them with the tomato mixture.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Tomaticán hot, garnished with fresh parsley. It pairs perfectly with rice or crusty bread.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef, such as chuck or round, and cut it into bite-sized cubes for even cooking.
• Bell peppers — Use a combination of red, green, and yellow bell peppers for a colorful and flavorful stew.
• Fresh tomatoes — Opt for ripe tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes instead.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a diced chili pepper to the stew.
• To enhance the richness of the flavors, let the stew sit for a few hours or overnight before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Chilean Tomato and Beef Stew hot, accompanied by a side of fluffy white rice or crusty bread. The stew can also be enjoyed on its own as a hearty and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in deep bowls to showcase the vibrant red hue of the stew.