Valdiviano

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until softened, about 5 minutes.

Stir in diced bell peppers and carrots; cook for another 3-4 minutes.

Add cubed beef to the pot; brown on all sides, about 5-7 minutes.

Sprinkle in salt, black pepper, and paprika; stir to coat the beef.

Pour in red wine; scrape the bottom of the pot to deglaze, cooking until reduced by half.

Add diced tomatoes, beef broth, bay leaves, and thyme; bring to a simmer.

Cover and reduce heat; let simmer for 1.5 to 2 hours until beef is tender.

Add diced potatoes; cook uncovered for an additional 20-30 minutes until potatoes are fork-tender.

Taste and adjust seasoning as needed; remove bay leaves before serving.

Serve hot, garnished with fresh herbs if desired.

Spice Level:

Allergens