Seco de Carne (Ecuadorian Braised Beef)

Ingredients

• 2 lb beef, cut into chunks (flank, chuck, or stewing beef)
• 1 large white onion
• 2 garlic cloves
• 1 red bell pepper
• 2 medium tomatoes
• 2 avocados
• 2 tbsp La Favorita Girasol (Sunflower) Oil
• Salt
• Cumin
• Ground achiote (annatto)
• 2 bay leaves
• 1 cup ground peanuts
• 1 cup beef stock

Directions

1. In a large pot, heat 2 tbsp of La Favorita Girasol Oil over medium-high heat.
2. Add 2 lb of beef chunks (preferably flank, chuck, or stewing beef) and cook until browned on all sides.
3. Add 1 large chopped white onion, 2 minced garlic cloves, and 1 chopped red bell pepper. Sauté until tender and fragrant.
4. Add 2 chopped medium tomatoes and cook for a few minutes until softened.
5. Add enough water to cover the meat (about 4 cups), 2 bay leaves, 1 tsp of cumin, 1 tsp of ground achiote, and salt to taste. Bring to a boil.
6. Lower the heat to medium-low, cover the pot, and cook for 1 hour 30 minutes, until the meat is tender and falls apart easily.
7. Meanwhile, in another pot, make the peanut sauce: mix 1 cup of ground peanuts with 1 cup of beef stock and cook over medium-low heat, stirring constantly, until you have a thick, smooth sauce.
8. Add the peanut sauce to the pot with the meat and stir well. Cook a few minutes longer so the flavors blend.
9. Serve hot with white rice, boiled yuca, and an avocado and tomato salad.