Carne Guisada

Method

Heat the olive oil in a large heavy-bottomed pot over medium-high heat and brown the beef cubes in batches, ensuring each piece develops a golden crust before removing. Once all meat is browned, return it to the pot and add the sofrito, tomato sauce, garlic, oregano, cumin and bay leaves, stirring well to combine. Pour in the beef stock and bring to a simmer, then reduce heat to low, cover partially and cook for approximately 1.5 hours until the meat is tender. Add the potatoes and green olives with their liquid, season with salt and pepper, and continue cooking for a further 20-25 minutes until the potatoes are fully cooked. The stew should have a rich, thickened sauce that coats the meat and vegetables; if it appears too thin, simmer uncovered for an additional 10 minutes. Taste and adjust seasoning as needed, then serve hot with white rice.