Ingredients
2 lbs beef stew meat
3 tbsp vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 medium tomatoes, chopped
2 cups beef broth
1/4 cup Worcestershire sauce
1 tsp cumin
1 tsp paprika
1 tsp oregano
2 bay leaves
Salt, to taste
Black pepper, to taste
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 potato, peeled and diced
1 carrot, peeled and diced
Directions
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the beef stew meat and brown on all sides. Remove the meat from the pot and set aside.
3. In the same pot, add the chopped onion, green bell pepper, and red bell pepper. Sauté until the vegetables are softened.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the chopped tomatoes and cook for a few minutes until they start to break down.
6. Return the browned beef to the pot.
7. Pour in the beef broth and Worcestershire sauce.
8. Add the cumin, paprika, oregano, bay leaves, salt, and black pepper. Stir well to combine.
9. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour.
10. Add the diced potato and carrot. Continue to simmer for another 30 minutes or until the vegetables are tender.
11. Remove the bay leaves.
12. Stir in the fresh cilantro and parsley just before serving.