Colombian Goulash

Prepare the Beef

1. Cut beef chuck into 4 cm cubes. Season generously with salt, black pepper, and paprika.
2. Heat cooking oil in a large heavy pot over high heat.
3. Brown the beef in batches until seared on all sides, about 3–4 minutes per batch. Set aside.

Build the Base

1. In the same pot, sauté diced white onion and bell pepper over medium heat for 5 minutes.
2. Add minced garlic and cook 1 minute.
3. Stir in paprika, oregano, and ground chilli.
4. Add canned tomatoes and chopped fresh tomatoes; stir to combine.

Slow Cook

1. Return beef to the pot. Add enough water to just cover the meat.
2. Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours until beef is tender.
3. Adjust seasoning with salt and pepper.

Serve

1. Garnish with fresh cilantro and serve with rice.