Ingredients:
900g chuck steak cut into 3cm cubes
800 g potatoes, peeled and sliced (1.5 cm)
2 tablespoon unsalted butter
1 teaspoon garlic, minced
1 tablespoon hot chili pepper, minced
5 tablespoons tomato puree
1 large onion, peeled and sliced
800 ml tomato juice
1 cup of beef stock / water
Salt and fresh black pepper
1 teaspoon ground cumin
2 bay leaves
5 people
10 Min.
70 Min.
Directions:
-
1
Preheat your oven to 200 c degree.
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2
Meanwhile, heat the butter in a large frying pan over a medium-high heat. Season the beef with salt and black pepper on both sides and then fry for 5 minutes for both sides until golden. Remove from the pan and set aside.
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3
Add the onion and fry for 2-3 minutes then mix garlic, chilis, cumin and tomato puree and fry for a further 3 minutes. Add tomato juice and stock season with salt and pepper then bring to boil.
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4
In a roasting pan place, the potatoes and put beef chunks on the top of them. Pour the hot tomato sauce.
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5
Bake for 60 minutes until finely cooking. Broil the pan (after baked) under the grill for 2-3 minutes or until you see a nice golden crust on top and serve.
