Antioquian-Style Beef and Cassava Stew

• 500g medium cubed beef
• 300g peeled and chopped cassava
• 1 diced red bell pepper
• 1 diced green bell pepper
• 2 medium diced onions
• 4 minced garlic cloves
• 200ml water or beef broth
• 20g sweet paprika
• 10g ground cumin
• 15g fresh chopped cilantro
• 1 bay leaf
• salt and black pepper to taste 

👨‍🍳 Step-by-step instructions

1. 1

   Step 1: In a pot over medium-high heat, add 20ml of oil and brown the beef for 3 minutes. The high temperature triggers the Maillard reaction, sealing the juices and creating a golden crust without burning.

2. 2

   Step 2: Remove the beef and set aside. In the same pot, reduce the heat to medium, add the onions and garlic; sauté for 2 minutes until the onions become translucent.

3. 3

   Step 3: Add the bell peppers and cook for another 2 minutes, allowing them to release their natural sweetness.

4. 4

   Step 4: Return the beef, add the paprika, cumin, bay leaf, and cassava. Stir well so the seasonings coat everything.

5. 5

   Step 5: Pour in the water or broth, cover, and simmer with the lid slightly ajar for 25 minutes. This time lets the cassava absorb flavors without losing its structure.

6. 6

   Step 6: When the cassava is tender, add the chopped cilantro, adjust salt and pepper. Let rest for 5 minutes before serving to allow the aromas to settle.

💡 Chef's tip

When browning the meat, keep the temperature between 190°C and 205°C; heat just above 200°C ensures the Maillard reaction without drying the meat. Avoid moving it too much; prolonged contact with the hot surface forms a crust that retains juices.