Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sear 1.5 kilograms of beef stew meat, cut into 5-centimeter cubes, in 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven until browned on all sides, then remove the beef and set it aside.

2. 2

   In the same pot, add 1 more tablespoon of olive oil if needed and sauté 1 finely diced red onion and 1 finely diced red bell pepper for 8 minutes until softened.

3. 3

   Stir in 6 cloves of minced black garlic, 2 tablespoons of annatto powder, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 2 minutes until fragrant.

4. 4

   Return the seared beef to the pot, add 2 cups of chopped fresh tomatoes, 1 cup of Pilsner-style beer, and 3 cups of beef broth, ensuring the beef is mostly submerged.

5. 5

   Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 3 hours, stirring occasionally, until the beef is very tender.

6. 6

   Add 4 medium-sized Yukon Gold potatoes, peeled and cut into 2-centimeter cubes, to the stew and continue cooking for 30 minutes more, uncovered, until the potatoes are tender and the sauce has thickened slightly.

7. 7

   Stir in 0.5 cup of freshly chopped cilantro just before serving.