Rustic Carne Guisada with Bell Peppers and Potatoes

Pat the 3 lbs of beef cubes dry with paper towels and season generously with 1 tsp of salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp of olive oil over medium-high heat.

Sear the beef in batches, ensuring not to crowd the pan, until browned on all sides (about 3-4 minutes per batch). Transfer browned beef to a separate plate.

Add the remaining 1 tbsp of olive oil to the pot. Add the diced onion and sliced carrots. Sauté for 5 minutes until the onions soften. Add the 5 minced garlic cloves, 2 tsp cumin, 1 tbsp oregano, and 1 tbsp chili powder. Cook for 1 minute until fragrant.

Pour in 1/2 cup of the beef broth to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon.

Return the beef and any accumulated juices to the pot. Add the remaining 2.5 cups of beef broth and the 14.5 oz can of crushed tomatoes. Stir to combine.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the beef is starting to become tender.

Stir in the 2 lbs of potato chunks and the remaining 1 tsp of salt. Cover and simmer for another 20 minutes.

Add the chopped green and red bell peppers. Simmer uncovered for a final 15-20 minutes. This allows the sauce to thicken slightly and the peppers to cook without becoming mushy. The beef should be fork-tender.

Taste and adjust seasoning if necessary. Serve hot in bowls, garnished with fresh cilantro.