Description
Preparation:
- Cut the beef in 2–3-inch pieces. Season with salt and pepper.
- Heat the vegetable oil in a large pot over medium heat. Add the beef pieces, a few at a time so they turn golden brown (do not overcrowd it).
- Transfer to a bowl and repeat with all the beef. Reserve
- In the same pot, sauté the onion for about three minutes, then add aji panca, aji amararillo, and garlic, let cook for about one minute.
- Pour the wine and let the alcohol to get evaporated, about two minutes.
- Add the tomato sauce, bay leaf, cumin, and broth. Bring it to a boil.
- Arrange the pieces of beef back into the pot.
- Bring to a boil, taste the salt, lower the heat, put the lid on, and cook for about 1 hour, or until the beef is tender.
- Add the vegetables and cook until tender. (If using raisins and olives, do it at this point). Taste for seasoning.
Note: We typically serve this dish with a side of garlicky white rice.