Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of beef flank steak and generously rub with 3 tablespoons of harissa paste, 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then let it marinate for at least 30 minutes at room temperature.

2. 2

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, then sear the marinated flank steak for 4-5 minutes on each side until deeply browned, and then remove it from the pot and set it aside.

3. 3

   Add 2 diced large yellow onions and 2 diced red bell peppers to the same pot, sautéing for 8-10 minutes until softened, then stir in 6 minced cloves of garlic and cook for 1 minute more until fragrant.

4. 4

   Pour in 250 milliliters of dry red wine and scrape up any browned bits from the bottom of the pot, allowing the wine to simmer and reduce by half for about 3-4 minutes.

5. 5

   Stir in 800 grams of canned diced tomatoes, 500 milliliters of beef broth, and 2 bay leaves, bringing the mixture to a gentle simmer.

6. 6

   Return the seared flank steak to the pot, nestling it into the liquid, then add 700 grams of 2.5-cm chunked Yukon Gold potatoes and 3 large sliced carrots, ensuring most ingredients are submerged.

7. 7

   Cover the pot and transfer it to a preheated oven at 160 degrees Celsius (325 degrees Fahrenheit), allowing the stew to slow-cook for 2.5 to 3 hours, or until the beef is fork-tender.

8. 8

   Carefully remove the bay leaves, adjust seasoning with additional salt and black pepper to taste, and then garnish the Matambre a la Olla Picante with 0.25 cup of fresh chopped parsley before serving.