Ingredients
1 tbsp vegetable oil
900 g beef sirloin, cubed (1/2-inch pieces)
4 large tomatoes, chopped
1 large onion, chopped
1 large red bell pepper, chopped
80 ml water
2 tbsp ground cumin
5 cloves garlic, minced
1 tbsp garlic powder
1 tsp dried, crushed Mexican oregano
1 tsp salt
0.5 tsp ground black pepper
0.5 tsp paprika
Directions
Step 1
Start by heating the vegetable oil in a Dutch oven over medium-high heat. Cook the cubed beef until browned on all sides, stirring occasionally, for about 10 minutes. Reduce the heat to medium.
Step 2
Add the tomatoes, onion, red bell pepper, water, cumin, minced garlic, garlic powder, oregano, salt, black pepper, and paprika to the pot. Stir well to combine all the ingredients.
Step 3
Simmer the stew, stirring frequently, until the beef is tender, about 30 minutes.