Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 500 grams of stewing beef into 1-inch cubes and season generously with salt and black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat and sear the seasoned beef cubes until browned on all sides, then remove the beef and set aside.

3. 3

   Add 1 finely chopped medium red onion, 3 minced garlic cloves, and 1 finely chopped medium red bell pepper to the same pot, cooking until softened for about 8 minutes.

4. 4

   Stir in 1 tablespoon of achiote paste, 1 teaspoon of ground cumin, 0.5 teaspoon of ground oregano, and 2 diced medium tomatoes, cooking for another 5 minutes until the tomatoes soften.

5. 5

   Return the seared beef to the pot, add 4 cups of chicken or beef broth, bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.

6. 6

   Peel and dice 3 large green plantains into 1-inch pieces, then add them to the simmering stew along with 0.25 cup of chopped fresh cilantro, and continue to cook for another 45-60 minutes until the plantains are tender and the beef is very tender.

7. 7

   Stir in 1 tablespoon of fresh lime juice and the remaining 0.25 cup of chopped fresh cilantro just before serving, adjusting seasoning with additional salt and pepper as needed.