Ingredients
Scale
- 1 tbsp olive oil
- ½ medium white onion, chopped
- 2 stalks green onion, chopped
- 2 garlic cloves, finely chopped
- 2 medium tomatoes, seedless, chopped
- 1 beef bouillon (optional)
- ½ tsp ground cumin
- 1½ tsp food coloring/all-purpose seasoning (Triguisar, Sazón Goya or homemade)
- Salt & pepper to taste
- 2 lbs beef chuck cut into chunks
- 2–3 (480-720 ml) cups water
- 2 cubes (4 tbsp) Colombian aliños (optional)
- 4 medium russet potatoes, cut into quarters
- 4 medium pieces of cassava
- Chopped cilantro for garnishing
Instructions
- Heat the olive oil in a large pot over medium heat. Add the white onion and cook for about 3 minutes or until translucent. Add the green onion and garlic and cook for 1-2 more minutes. Now, add the chopped tomato and cook for 5-8 minutes or until it softens. Season with the beef bouillon, ground cumin, food coloring, salt and pepper.
- Add the chunks of beef and water and mix well. Cover the pot, bring to a boil on high heat. Once it’s boiling, reduce to medium low and cook for about 45 minutes.
- Add the cubes of Colombian aliños, along with the potatoes and cassava. Cover once again and bring to a boil on high heat. Once it’s boiling, reduce to medium low and cook for about 30 minutes or until the potatoes and cassava are cooked through. Taste for seasoning and add more salt if you think it needs it. Serve this stew with a side of white rice, avocado and a delicious Colombian simple salad.