👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides in batches, then set aside.

   💡 Proffstips: Browning the meat adds depth of flavor.
2. 2

   Add chopped onions to the pot and sauté until softened and lightly browned, about 6-8 minutes.

   ⏱️ 8 minutes
3. 3

   Stir in minced garlic, chopped bell pepper, cumin, and paprika. Cook for 1-2 minutes until fragrant.

   ⏱️ 2 minutes
4. 4

   Add crushed tomatoes, bay leaf, salt, and pepper. Cook for 5 minutes, stirring occasionally.

   ⏱️ 5 minutes
5. 5

   Return the browned beef to the pot. Pour in beef broth or water, ensuring the meat is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

   ⏱️ 1 hour

   💡 Proffstips: Low and slow cooking tenderizes the beef.
6. 6

   Add the sweet potato chunks and sliced carrots to the pot. Stir gently, cover, and continue to simmer for another 30-40 minutes, or until the beef is very tender and the sweet potatoes are cooked through.

   ⏱️ 40 minutes

   💡 Proffstips: Sweet potatoes cook faster than beef, so add them later to prevent them from becoming mushy.
7. 7

   Taste and adjust seasoning if necessary. Remove the bay leaf before serving. Garnish with fresh chopped parsley.

   💡 Proffstips: A final taste and adjustment ensures perfect seasoning.