Description
The multicolored one-pot wonder makes the most surprisingly rich and deeply satisfying flavor; there is an earthy undertone from the carrots and potatoes that is balanced by savory, onion, garlic, tomatoes and beef cubes; cumin powder, marjoram, paprika and a touch of cayenne pepper perfume the broth and give the soup a layer of complexity.
Ingredients
- 4 large carrots , peeled and diced
- 3 large tomatoes peeled and finely diced
- 2 large potatoes weighing 21 oz both, peeled and diced
- 4 medium onions , sliced into discs
- 1 lb beef tenderloin, o any tender beef cut cut into 2 inches cubes
- 1 teaspoon cumin powder
- 1 medium-sized green bell pepper diced
- 1 medium red bell pepper diced
- 2 garlic cloves chopped
- 2 teaspoons dried marjoram
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 5 cups water
- 1 beef bouillon, optional, but recommended
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon paprika
Instructions
- Heat olive oil in a large stockpot and sauté the beef cubes over medium heat about 5 minutes until browned.
- Add the sliced onions and garlic and sizzle for a few minutes, stirring occasionally until the onions turn translucent.
- Season the beef and onions with cumin powder, dried marjoram, paprika, salt and cayenne if used, stir and cook for 10 seconds to spread the taste evenly.
- Stir in the diced carrots, potato cubes, diced green and red bell peppers and chopped tomatoes, give a quick stir.
- Add the water and beef bouillon, if used.
- Bring to a boil, reduce heat to low, cover up and cook for 1 hour plus 20 minutes, allowing the veggies to cook through and the flavors mellow together, serve it with crusty bread.
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