Heat casserole over low-to-medium heat. Add oil, garlic, beef cubes and onions, and stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, celery, aji dulce, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half. Stir beef, then fold in all the remaining ingredients and beef stock. Continue to cook until meat is tender and vegetables are soft. Serves 6.
Note: You can make this recipe lighter by substituting beef with 1 chicken cut up and substituting beef broth with chicken broth.
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