Ingredient List
- 4 cups cooked white rice
- 2 tbsp cooking oil
- 2 lb beef chuck or round (2-inch chunks)
- 2 cups diced yellow onion (1 large)
- 1 1/2 cups diced green bell pepper (1 large)
- 4 cloves fresh garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 5 cups beef stock
- 1 whole bay leaf
- 1/4 cup cold water
- 3 tbsp cornstarch
- salt and pepper to taste
| Preparation Time | 15-30 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 105-150 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Heat vegetable oil in a large pot over medium heat. Add beef chunks and brown on all sides.
- Add onion and bell pepper to the pot; cook for 5 minutes until softened.
- Stir in minced garlic, dried oregano, salt, and pepper. Cook for 2 minutes.
- Add beef stock and bay leaf. Bring to low simmer, cover, and cook for 1½-2 hours until beef is fork-tender.
- Optional: Remove beef to shred with forks or use potato masher directly in pot.
- Create a slurry by whisking cornstarch into cold water.
- Pour slurry into simmering stew while stirring continuously.
- Simmer for 15 minutes until thickened to desired consistency.
- Adjust seasoning with salt and pepper to taste.
- Serve warm over cooked rice.
