👨‍🍳 조리법

1. 1

   Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Brown the beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. This searing is crucial for flavor. Remove browned beef to a plate and set aside.

   ⏱️ 20 minutes
2. 2

   Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the diced tomatoes (if using fresh, cook until they start to break down). If using optional spices like cumin and paprika, add them now and stir for 30 seconds.

   ⏱️ 10 minutes
3. 3

   Return the browned beef to the pot. Pour in the beef broth or water, ensuring the beef is mostly submerged. Add the bay leaf if using. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour and 30 minutes, or until the beef is starting to become tender. Stir occasionally.

   ⏱️ 1 hour 30 minutes
4. 4

   Add the prepared potatoes and carrots to the pot. Stir to combine. If the liquid level is too low, add a little more broth or water to cover the vegetables. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are fork-tender and the beef is very tender and easily shredded with a fork. Adjust seasoning with salt and pepper to taste.

   ⏱️ 45 minutes
5. 5

   Remove the bay leaf. Skim off any excess fat from the surface if desired. Serve hot, ladled over rice or with crusty bread.

   ⏱️ 5 minutes