Sudado de Res (Beef Stew)

Ingredients

• about 910 g Beef chuck, cubed
• about 910 g Potatoes, quartered
• about 450 g Yuca, peeled and cubed
• 2 medium Tomatoes, chopped
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 tbsp Cilantro, chopped
• 1 cube Beef bouillon
• 4 cups Water
• 2 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 medium Green bell pepper, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 910 g of beef chuck dry with paper towels. Season the beef chuck with the 1/2 tsp of salt and 1/4 tsp of pepper.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 190°C. Carefully add the seasoned about 910 g of beef chuck to the hot oil. Brown the beef on all sides for about 3-4 minutes per side, until a nice brown crust forms.
3. 3Remove the browned about 910 g of beef chuck from the pot and set it aside on a plate. Do not clean the pot.
4. 4Add the 1 medium onion (chopped), 2 medium tomatoes (chopped), 1 medium green bell pepper (chopped), and 3 cloves of garlic (minced) to the same pot. Cook over medium heat, about 150°C, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
5. 5Return the browned about 910 g of beef chuck to the pot with the softened vegetables. Add the about 910 g of potatoes (quartered), about 450 g of yuca (cubed), 1 cube of beef bouillon, and 4 cups of water. Stir everything together and bring the mixture to a rolling boil over high heat.
6. 6Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour and 30 minutes to 2 hours. Check occasionally to ensure it's not sticking. The stew is ready when the beef is fork-tender and the potatoes and yuca are soft.
7. 7Just before serving, stir in the 2 tbsp of chopped cilantro.

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