Indio Viejo | FoodieAtlas

Ingredients

1 lb (450g) beef stew meat, cut into cubes
2 tablespoons vegetable oil
1 large onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 large tomatoes, peeled and chopped (or 1 can of diced tomatoes)
2 cups beef broth
1/4 cup sour orange juice (or substitute with a mix of orange juice and lime juice)
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground turmeric (for color)
Salt and black pepper to taste
2 tablespoons all-purpose flour (for thickening)
1/2 cup chopped fresh cilantro
1 cup sliced carrots (optional)
1 cup sliced potatoes (optional)

Instructions

Brown the Meat

Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.

Cook Vegetables

In the same pot, add the chopped onion and bell pepper. Saut√© until the onion is translucent, about 5 minutes.

Add the minced garlic and cook for another minute.

Add Tomatoes and Spices

Stir in the chopped tomatoes (or canned tomatoes), tomato paste, cumin, paprika, oregano, and turmeric. Cook for about 5 minutes until the tomatoes have broken down and the mixture is fragrant.

Combine Ingredients

Return the browned beef to the pot. Stir to combine with the tomato mixture.

Pour in the beef broth and sour orange juice. Bring to a simmer.

Simmer and Thicken

Reduce the heat to low and cover the pot. Let it simmer for about 1 to 1.5 hours, or until the beef is tender.

If using, add the sliced carrots and potatoes halfway through the cooking time.

To thicken the stew, mix the flour with a bit of water to make a slurry. Stir the slurry into the pot and cook for an additional 10 minutes, or until the stew has thickened.

Finish and Serve

Adjust seasoning with salt and black pepper.

Stir in the chopped cilantro.