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Ingredients:
2 lbs beef chuck, cut into cubes
1/4 cup soy sauce
Juice of 1 lemon
3 tablespoons vegetable oil
4 cloves garlic, minced
1 large onion, sliced
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
2 cups beef broth
2 large potatoes, cubed
2 carrots, sliced
1 red bell pepper, sliced
2 bay leaves
Salt and pepper to taste
Directions:
Marinate the Beef: Combine beef, soy sauce, and lemon juice in a bowl. Marinate for at least 30 minutes.
Brown the Beef: In a large pot, heat oil over medium heat. Sear the beef until browned on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, add garlic and onion. Cook until softened.
Simmer the Stew: Return the beef to the pot. Add diced tomatoes, tomato paste, beef broth, and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5 hours or until beef is tender.
Add Vegetables: Add potatoes, carrots, and bell pepper. Cook until vegetables are tender.
Season: Adjust salt and pepper to taste. Remove bay leaves before serving.
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