Follow these steps for perfect results
olive oil
onion
coarsely chopped
tomatoes
peeled, seeded and coarsely chopped
stewing beef
cut into 1 1/2-inch cubes
bay leaf
ground cumin
dried oregano
turmeric
garlic
finely chopped
salt
black peppercorns
cold water
cider vinegar
potatoes
peeled and cut into strips
carrots
cut into strips
celery
cut into 2-inch lengths
green peas
shelled
corn
shucked and cut into 2-inch lengths
Heat olive oil in a heavy flameproof casserole over medium heat.
Add onions and cook until soft and transparent (4-5 minutes), stirring constantly.
Stir in tomatoes and cook for 3 minutes.
Add beef, bay leaf, cumin, oregano, turmeric, garlic, salt, peppercorns, water, and vinegar.
Reduce heat to low, cover, and simmer for 30 minutes.
Add potatoes, carrots, and celery, turning to moisten.
Cover and cook for 20 minutes.
Add peas and corn, cover, and cook for an additional 10 minutes, or until meat is tender and vegetables are done.
Taste for seasoning and serve directly from the casserole.
Expert advice for the best results
Add a pinch of smoked paprika for a smoky flavor.
Serve with a dollop of sour cream or plain yogurt.
Adjust salt and pepper to taste.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance, flavors improve over time.
Serve in a bowl, garnished with chopped cilantro or parsley.
Serve with crusty bread for dipping.
Accompany with a simple green salad.
Pairs well with the beef and vegetable flavors.
A malty beer to complement the stew.
Discover the story behind this recipe
A traditional Colombian stew often served for family gatherings.
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