Fresh parsley, coriander or any fresh herb to serve.
SERVING OPTIONS: Taco tortillas, steamed rice, broccoli or cauliflower rice. Steamed potatoes, mashed potatoes, or roast potatoes.
In a large saucepan heat a little oil or fry the beef fat until renders all the oil.
Add the beef and fry quickly on high heat until coloured or sealed all over, season well your meat.
Add the vegetables for the “sofrito or guiso” with the browned beef, onion, spring onions, garlic, celery, peppers and season, stir occasionally and cook for 3-4 minutes until all the vegetables are coloured and glazed as well as the beef.
Next, add the tomato puree, cumin, paprika, chopped tomatoes. Stir and cook for 2 minutes.
Pour in the stock and herbs, allow to come to the boil and then reduce the heat to a gentle simmer and cook for 2 hours, covered until the meat and vegetables are tender and the sauce is a nice consistency.
About 1 hour of cooking check your stew. Add extra water/beef broth if gravy gets too thick before the meat is tender or if the gravy is too thin, uncover and continue cooking until desired consistency. Cooking time may vary on the quality and type of beef. Serve with fresh herbs to garnish.
You can add your favourite vegetables to the stew, aubergines, mushrooms, courgettes, carrots, potatoes, etc.