• beef top round or stew meat, cut into 1-inch chunks2 lbs
  • sour oranges (or 2 oranges and 2 lemons), juiced3
  • chopped fresh oregano1 tbsp
  • garlic cloves, finely minced4
  • smoked mustard1 tbsp
  • olive oil, separated5 tbsp
  • kosher salt
  • ground pepper
  • all-purpose flour3 tbsp
  • large onion, sliced1
  • green bell pepper coarsely diced1
  • red bell pepper, coarsely diced1
  • 14.5 oz can diced tomatoes1
  • 8oz can tomato sauce1
  • beef broth2 cups
  • small white-skinned potatoes, halved2lbs.
  • dried bay leaves2
  • fresh cilantro, chopped1 tbsp
  • ground cumin1 tbsp
  • spice mix involving salt, ground black pepper, garlic powder, coriander, cumin, oregano and annatto seeds. 1 tbsp

Preparation Instructions:

  1. In a plastic zip-top bag, combine beef, citrus juice, oregano, garlic, mustard, 3 tbsp olive oil, salt and pepper. Close the bag, making sure to remove all the air, and massage the ingredients together until well-combined. Place the bag in the refrigerator, and let marinade for 1-4 hours.
  2. In a large skillet, heat remaining olive oil. Separate the marinated beef into two sections, reserving the marinade liquid. Brown the first batch of beef for 3 minutes, and set aside. Lightly coat the second batch of beef in flour, and brown for 3 minutes. Set aside.
  3. In the same skillet, add onion and bell peppers and cook for 3 minutes. Add diced tomatoes, tomato sauce, beef broth, and reserved marinade liquid, and deglaze the skillet using a wooden spoon. Stir in cumin and sazon goya.
  4. Transfer the beef, vegetables, and sauce to a slow-cooker, and add in the dried bay leaves and potatoes. Stir to combine, cover, and cook on low for 7 hours, or until beef is fork-tender. Taste and adjust salt and pepper, as needed. Garnish with fresh cilantro.
  5. Serve with steamed white rice.