Tomaticán (Tomato and Beef Stew)

Ingredients

• about 450 g Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• about 790 g Diced Tomatoes
• 1 cup Corn Kernels
• 1 cup Beef Broth
• 1/2 tsp Oregano
• 1/4 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tbsp Vegetable Oil

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

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium heat (190°C / 190.6°C). Add the 1 medium onion, chopped, and the 2 cloves garlic, minced, and cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Do not let the garlic burn.
2. 2Add the about 450 g ground beef to the pot. Break it up with a spoon and cook, stirring, until it is browned all over, about 5-8 minutes. If there is a lot of excess fat, carefully tilt the pot and spoon some of it out.
3. 3Pour in the about 790 g diced tomatoes (undrained), 1 cup corn kernels, and 1 cup beef broth. Stir in the 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. 4Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, until the stew has thickened slightly and the flavors have melded together. The stew is ready when the liquid has reduced and the beef is tender.
5. 5Serve the Tomaticán hot. It is delicious served with rice or bread.

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