This is Dominican style beef stew perfect for a hearty meal. It's also how we make bistec encebollado if you leave out the tomato paste!
Author: In the Kitchen with Jonny
Chicken Bouillon Powder
Light Soy Sauce
Ground Black Pepper
Red Bell Pepper
Cut the Beef (2 lb) into 1 inch pieces.
Juice the Lime (1).
Crush the Garlic (4 cloves) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 tsp).
In a large bowl, add beef and season with Chicken Bouillon Powder (1/2 Tbsp), Onion Powder (1/2 Tbsp), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 tsp), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it's not necessary.
In a large pot over medium high heat, add Cooking Oil (2 Tbsp) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.
When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.
Slice the Onion (1/2).
Slice the Cubanelle Pepper (1/2).
Slice the Red Bell Pepper (1/2).
Chop the Fresh Cilantro (to taste).
Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (1/4 cup) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.
Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!
Nutrition Per Serving
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