This full-bodied stew will bring the crowd running when you lift the lid. Serve stew over rice and garnish with grated lime zest and cilantro leaves.
4 tbsp. vegetable oil
5 garlic cloves--3 crushed, 2 minced
1 tbsp. ground cumin
Kosher salt and freshly ground black pepper
2 lb. sirloin steak, cubed
1 cup all-purpose flour
1 large onion, diced
1/2 red bell pepper, diced
1 large potato, peeled and diced
1 cup diced carrots
1 bay leaf
2 cups beef broth
1 bunch cilantro, stemmed
1. In a large resealable plastic bag, combine 1 tablespoon of the oil, the crushed garlic, cumin, and salt and black pepper to taste. Place steak in bag and marinate up to 30 minutes.
2. In a shallow dish, combine flour and salt and pepper to taste. Dredge steak and shake off excess.
3. In a large Dutch oven, heat remaining 3 tbsp. oil over high heat. Brown steak on all sides. Transfer to a plate. Reduce heat to a medium and add onion, bell pepper, minced garlic, and additional oil if needed. Cook until tender, about 5 minutes. (Season with extra cumin if desired.)
4. Return steak to pan. Add potato, carrots, bay leaf, and broth. Increase heat to medium-high and bring to a simmer. Reduce heat and cook until meat and potatoes are tender, 15 to 20 minutes.
5. Meanwhile, in a blender, puree cilantro with 1/4 cup water. Add cilantro puree to stew. Cover and simmer for 5 minutes. Season with salt and black pepper to taste and discard bay leaf.