Ingredients

• 1 , 4 pound
• salt and ground black pepper to taste
• 4 tablespoons cooking oil , divided
• 1 onion , diced
• 2 cloves garlic , crushed
• 2 large tomatoes , chopped
• 1 onion , quartered
• 1 , 5 ounce
• 2 beefs bouillon cubes
• 2 bays leaves
• 1 tablespoon whole peppercorns , crushed
• 0.5 cups ketchup
• 1 large red bell pepper , sliced
• 4 small potatoes , peeled and quartered
• 1 tablespoon corn flour , Optional
• 1 teaspoon water , Optional

Instructions

1. 1 Season beef with salt and black pepper; set aside.
2. 2 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.
3. 3 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.
4. 4 Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; transfer to the pot.
6. 6 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 per serving