Beef Asado

1. 1

   Season the beef with salt and black pepper; set aside.

2. 2

   Heat 2 tablespoons of oil in a skillet over medium heat; add the diced onion and the garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown the beef chunks in the skillet, one at a time, on all sides; place them in the pot.

3. 3

   Add the tomatoes, the quartered onion, the olives with their brine, the bouillon cubes, the bay leaves, and the crushed peppercorns to the pot; bring to a boil. Stir in the ketchup; reduce the heat to medium-low and simmer for 1 hour.

4. 4

   Remove the beef from the pot; set aside. Add the bell pepper to the pot; simmer for 30 minutes.

5. 5

   Meanwhile, heat the remaining 2 tablespoons of oil in the skillet; add the potatoes. Cook until golden brown; transfer to the pot.

6. 6

   Slice the beef against the grain; add it to the pot. Stir and cook for 5 minutes. Whisk the corn flour and water together in a small bowl; stir into the sauce to thicken if it is too thin.

• Calories 674.62 kcal High
• Protein 66.5 g Good Source
• Carbs 32.51 g Moderate
• Total Fat 30.02 g High
• Saturated Fat 6.58 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 199.56 mg High
• Sodium 1352.65 mg High
• Fiber 2.85 g Moderate
• Sugar 10.48 g High
• Added Sugar 0.06 g Low Source
• Calcium 213.46 mg Moderate
• Iron 7.75 mg Good Source
• Potassium 341.87 mg Low Source
• Vitamin A 46.77 mcg_rae Low Source
• Vitamin C 48.51 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅