Prep Time:
25 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs 5 mins
Servings:
6
Ingredients
Directions
Season beef with salt and black pepper; set aside.
Heat 2 tablespoons oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks in the skillet, individually, on all sides; place in the pot.
Add tomatoes, quartered onion, olives with brine, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low and simmer 1 hour.
Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
Meanwhile, heat remaining 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; transfer to the pot.
Slice beef against the grain; add to the pot. Stir and cook, 5 minutes. Whisk corn flour and water together in a small bowl; stir into sauce to thicken if its too thin.
Nutrition Facts (per serving)
| 639 | Calories |
| 38g | Fat |
| 35g | Carbs |
| 40g | Protein |
