Ingredients:
1 pound beef stew meat, cut into 1-inch cubes
1 pound pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 large tomatoes, chopped
1 cup beef broth
1 cup chicken broth
2 bay leaves
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 medium potatoes, peeled and diced
2 medium carrots, sliced
1 cup peas (fresh or frozen)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions:
1. Brown the Meat:
– Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef and pork cubes in batches, browning them on all sides. Remove the browned meat and set it aside.
2. Cook the Aromatics:
– In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
3. Add Vegetables:
– Stir in the chopped bell pepper and tomatoes. Cook until the tomatoes start to break down, about 5 minutes.
4. Simmer the Stew:
– Return the browned beef and pork to the pot. Pour in the beef broth and chicken broth, stirring to combine. Add the bay leaves, ground cumin, smoked paprika, and dried oregano. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1 hour.
5. Add Root Vegetables:
– Add the diced potatoes and sliced carrots to the pot. Continue to simmer, uncovered, for another 30 minutes, or until the vegetables are tender.
6. Add Peas and Season:
– Stir in the peas and cook for an additional 5 minutes. Season the guiso with salt and pepper to taste.
7. Finish and Serve:
– Remove the bay leaves and discard them. Garnish the guiso with chopped fresh cilantro. Serve hot, accompanied by rice or crusty bread.
