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Nanny's Beef Stew (Bife de Odete)

Nanny's beef stew is homey, rustic, and flavorful. It consists of beef steaks cooked with vegetables in broth.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10


  • 1-½ pound eye of round steak (about 700 gr.) hammered thin on both sides
  • 2 tablespoon cumin
  • 1 tablespoon salt divided
  • 1 teaspoon ground black pepper
  • 4 tablespoon vegetable oil divided
  • 1 tablespoon red wine vinegar
  • 1 cup beef stock
  • ½ tablespoon tomato paste
  • 1 large yellow onion sliced
  • 2 large green bell peppers deseeded and sliced
  • 4 cloves garlic minced and pasted
  • 4 medium tomatoes sliced


  • Hammer each one of the steaks on both sides. Mix the cumin, half of the salt, and the pepper together. Season the steaks. Reserve for about 30 minutes.
  • In a large pan, sauté the onion and the bell peppers in 2 tablespoons of oil over medium-high heat. Then, add the garlic and sauté for about 30 seconds. Add the tomatoes and let sauté for 2 minutes, stirring occasionally. Reserve.
  • In a separate large heavy-bottom pan, brown the steaks in 2 tablespoons of oil over medium-high heat. Add the vinegar and let evaporate a little bit. Add the stock, the tomato paste, and the other half of the salt. Stir. Add all the vegetables and press a little bit with a smasher.
  • Reduce the heat to low and cover the pan. Let cook for about 1 hour or so, stirring occasionally.
  • Serve with mashed potatoes or with a hard-crust bread, or -- the way that we use to eat it at my mother's house: with white rice, beans, and potato cakes (the recipe for which will be posted soon).

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