Carne Guisada

Instructions

1. Season the meat
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. This helps develop a flavorful crust when browning.
2. Brown the beef
   Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
3. Sauté the aromatics
   In the same pot, add the diced onion and bell pepper. Cook for 5-6 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
4. Create the stew base
   Return the browned beef to the pot. Add the diced tomatoes, beef broth, cumin, oregano, bay leaves, salt, and pepper. Stir well to combine all ingredients and scrape up any browned bits from the bottom of the pot.
5. Simmer the stew
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the meat is very tender. If the stew becomes too thick, add more beef broth as needed.
6. Add potatoes (optional)
   If using potatoes, add them to the stew after 1 hour and 30 minutes of simmering. Continue cooking for the remaining 30 minutes or until the potatoes are tender.
7. Adjust seasoning
   Remove bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed. If you prefer a thicker consistency, you can leave the lid off for the last 15-20 minutes of cooking to allow some liquid to evaporate.
8. Serve and garnish
   Serve the Carne Guisada hot, garnished with fresh cilantro. It pairs perfectly with white rice, tortillas, or crusty bread for soaking up the flavorful sauce.