Stewed beef with red peppers and tomato

Ingredients

1 kg of beef or pork, cut into chunks

2 large red peppers, cut into strips

4 ripe tomatoes, peeled and chopped

1 large onion, chopped

3 cloves garlic, minced

1 cup beef stock

1 teaspoon sweet paprika

2 bay leaves

Extra virgin olive oil

Salt and pepper to taste

Fresh parsley, chopped (optional)

Instructions

1. Season the meat: Season the chunks of meat with salt and pepper.
2. Heat the oil: In a large pot, heat some olive oil over medium-high heat.
3. Brown the meat: Add the chunks of meat and brown them on all sides. Remove the meat from the pot and set it aside.
4. Sauté the onion and garlic: In the same pot, add a bit more oil if necessary. Sauté the onion until it becomes translucent. Add the garlic and cook for another minute.
5. Add the bell peppers: Add the red bell peppers and cook until they start to soften, about 5-7 minutes.
6. Add the tomatoes: Add the chopped tomatoes (or crushed tomatoes) and cook over medium heat until the mixture has reduced and thickened a bit, about 10-15 minutes.
7. Incorporate the paprika and bay leaves: Add the sweet paprika and bay leaves. Mix well.
8. Add the meat and broth: Return the meat to the pot and add the beef broth. Mix well and bring to a boil.
9. Simmer: Reduce the heat to low, cover the pot, and simmer for 1-2 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and adjust the seasoning with salt and pepper if necessary.
10. Serve: Remove the bay leaves and serve hot. You can sprinkle some chopped fresh parsley on top if desired.