Ingredients

For the Beef

• 1.46 lbs / 661 g beef sirloin tip steak, cut into small pieces

• 3 cloves fresh garlic

• 1 tsp / 3 g Dominican oregano

• ½ tsp / 3 g fine salt

• ½ tsp / 1 g black pepper

• 1 tsp / 3 g adobo

• 1½ tsp / 4 g sazón

• 1 tbsp / 15 g sofrito

• 1 tbsp / 15 ml vegetable oil

• 1 tsp / 4 g white sugar (for caramelizing)

For the Stew Base

• 1 tbsp / 16 g tomato paste

• 3 cups / 710 ml beef broth

For the Vegetables

• 1 bell pepper (mix of red, green, and orange), sliced into strips

• ½ purple onion, sliced into strips

• 1 cup / 240 ml beef broth

• Fresh cilantro, chopped, for garnish

Method

1. Prep & Season the Beef: Clean the beef with water and a splash of vinegar if preferred, then pat dry. Mash the garlic and Dominican oregano together in a pilon. In a bowl, toss the beef with the salt, black pepper, adobo, sazón, sofrito, and the mashed garlic and oregano mixture until evenly coated.

2. Caramelize & Brown: Heat the vegetable oil in a heavy pot or caldero over medium-high heat. Sprinkle in the sugar and let it melt into a deep amber caramel. Immediately add the seasoned beef and stir to coat. Let it cook until the meat releases its natural juices and they begin to surface.

3. First Braise: Once the juices surface, stir well, cover, and simmer for about 30 minutes until the liquid has mostly evaporated and the meat begins to sizzle in its own fat.

4. Build the Stew Base: Stir in the tomato paste and 3 cups / 710 ml of beef broth. Bring to a boil, then reduce to medium-low, cover, and simmer for 40 minutes until the beef is fully tender and the sauce begins to thicken.

5. Add the Vegetables: Add the bell peppers and purple onion and pour in the remaining 1 cup / 240 ml of beef broth. Cover and simmer for 8–10 minutes until the vegetables are softened but still vibrant. Turn off the heat, stir in the fresh cilantro, and serve.

Additional Notes

Dominican Oregano: Make sure you're using Dominican oregano specifically — it's not the same as regular oregano and it makes a difference.

Cleaning the Beef: I cleaned my beef with vinegar and lime before seasoning — this is optional.

Vegetables: I used a bit more vegetables than you'd typically see in this dish, but that was intentional — I like vegetables.

Cilantro: Don't forget to add the fresh cilantro at the end — I forgot, and it's a simple finishing touch that ties everything together.

Serving: I plated this with white rice and habichuelas guisadas. I think a few slices of avocado on the side would bring the whole plate together.