In a lare pot, heat up Vegetable Oil (1/2 cup) then sauté Beef Top Round (2 pound) and Onion (3).
To make the garlic confit, season the Garlic (to taste) with Cayenne Pepper (to taste) and Sea Salt (to taste). Confit in Olive Oil (to taste) very slowly without browning garlic for about one hour.
Blend until smooth and then sauté in its own fat.
Add the 1 tablespoon of Garlic Confit, Red Bell Pepper (1/2), Green Bell Pepper (1/2), and Yellow Bell Pepper (1/2).
When the meat and onions start to brown, add the Tomato Paste (1 cup). Sauté until it starts to caramelize.
Next, add a generous amount of Paprika (to taste), Demi-Glace (1 quart), and Beef Stock (1 quart). Simmer until the beef is tender. This will take a while, around an hour depending on the cut of beef.
Meanwhile, peel and dice Potato (2 pound).
For the “garnish”, cut Scallion (4 stalk), wash Grape Tomatoes (2 cup) and add the remaining diced peppers.
When the beef is soft, add the potatoes, simmer slowly until potatoes are soft but not falling apart, 20 minutes or so.
Add the grape tomatoes, scallion, Red Bell Pepper (1/2), Green Bell Pepper (1/2) and Yellow Bell Pepper (1/2). Simmer one more minute, check and adjust the seasoning. Serve hot with bread.