There are many ways to make beef stew, and this one is inspired by “todo sano todo bien”, with a few adjustments.
Ecuadorian Beef stew
Gather your ingredients
Brown the beef
Add your achiote oil to a pot and when it is hot, add the beef. Cook until browned.
Add the diced onions along with the green pepper, garlic, cumin, salt, and pepper to taste. Cook on low heat.
While that is simmering, blend the tomatoes and naranjilla for a minute, then strain.
Add the strained juice to the meat along with a cup of water and part of the cilantro and parsley. Continue simmering on low heat for around an hour until the meat is soft. If you have a pressure cooker it should be ready in 20 minutes.
Add the rest of the cilantro and parsley, cook for two more minutes, and the stew is ready. Serve with rice, avocado and fried ripe plantain.
The naranjilla (Ecuador, Costa Rica, Panama), also known as lulo (Colombia, Venezuela) is a fruit found in South America.
If you like a thinner stew, add an additional cup of water and cook for two minutos.