Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 14.1 oz (400 g) beef chuck, 1-inch cubes
- 14.1 oz (400 g) tomatoes, chopped
- 5.6 oz (160 g) onion, chopped
- 5.3 oz (150 g) bell pepper, chopped
- 0.4 oz (10 g) garlic, minced
- 2.0 tsp (9 g) olive oil
- 1.0 tsp (2 g) ground coriander
- 1.0 tsp (2 g) paprika
- 0.5 oz (15 g) cilantro, chopped
- 8.5 US fl oz (250 ml) water
- 0.3 tsp (2 g) salt
Method
- Heat oil in a heavy pot. Brown beef in two batches over medium-high heat, about 6 minutes total. Transfer to a plate.
- Soften onion for 6 minutes. Add garlic, coriander and paprika and stir for 30 seconds. Return beef with tomatoes, water and salt.
- Cover and simmer gently for 1 hour 30 minutes. Add bell pepper, stir and cook another 20–30 minutes until the beef is fork-tender. Add hot water if it starts to catch.
- Uncover for a few minutes to thicken if needed. Stir in cilantro and divide between two bowls.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 483 kcal · Protein 46 g · Carbohydrates 23 g · Fat 23 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.