Cut beef into 3 cm cubes; chop onion, pepper and garlic into sofrito, and cut potatoes into large pieces.

Ingredients

• 1,000 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 750 gPotatoes, flesh and skin, raw
• 220 gOnions, raw
• 220 gPeppers, sweet, green, raw
• 30 gGarlic, raw
• 500 gTomato sauce, canned, no salt added
• 100 gOlives, green
• 900 gBeverages, water, tap, drinking
• 30 gOil, olive, salad or cooking
• 7 gSalt, table

Method

1. Cut beef into 3 cm cubes; chop onion, pepper and garlic into sofrito, and cut potatoes into large pieces.
2. Fry beef in 30 g oil at 180 °C for 8 minutes. Add sofrito and fry 5 minutes.
3. Add the tomato sauce, olives, 900 g water and salt; braise covered for 70 minutes at 95 °C until the beef is tender.
4. Add potatoes and braise 20 minutes more. Serve with all stew juices.