Tomatican (Chilean Tomato Stew)

Ingredients

• about 450 g Beef stew meat
• 1 medium Onion
• 2 cloves Garlic
• about 790 g Canned diced tomatoes
• 1 cup Corn kernels
• 2 medium Potatoes
• 1 cup Beef broth
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil

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

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
2. 2Add the about 450 g of beef stew meat to the hot pot and brown it on all sides. This should take about 5-7 minutes.
3. 3Add the chopped medium onion and the 2 minced cloves of garlic to the pot with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Pour in the about 790 g of canned diced tomatoes, the 1 cup of corn kernels, and the 2 peeled and diced medium potatoes. Stir everything together.
5. 5Add the 1 cup of beef broth, 1 teaspoon of oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir well to combine all the ingredients.
6. 6Bring the stew to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes. The stew is ready when the beef is tender when pierced with a fork and the potatoes are easily pierced with a fork.
7. 7Serve the Tomatican hot.

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