Colombian Beef Stew: Slow Braise for Soul and Palate

Cut the meat into 3-4 cm cubes. Season generously with salt, black pepper, cumin, paprika, and oregano. Mix well so the seasonings coat all the pieces.

Aqueça o azeite em uma frigideira grande em fogo médio-alto. Brown the meat in batches, ensuring that each piece obtains a caramelized crust. Do not overcrowd the pan for effective searing.

Remove the meat from the skillet and set aside. In the same pot, add the chopped onion, bell peppers, and garlic. Sauté for about 5-7 minutes, until soft and fragrant, scraping the bottom of the pan to release the flavors.

Add the chopped tomatoes to the skillet, mixing them with the vegetables. Cook for 5 more minutes, allowing the tomatoes to break down slightly. Incorporate the beef broth, stirring well.

Transfer the browned meat and vegetable sauce to the slow cooker. Make sure the meat is submerged in the liquid. If necessary, add a little more broth.

Cover the slow cooker and cook on low heat for 6-7 hours, or on high for 3-4 hours, until the meat is extremely tender and falling apart. The time may vary according to your appliance.

With approximately 1 hour and a half to 2 hours of cooking remaining, add the baby potatoes whole or cut in half. Cover again and continue cooking until the potatoes are soft.

When the meat and potatoes are done, taste and adjust the salt and pepper if necessary. Finish with fresh chopped cilantro. Serve immediately over white rice.