Recipe Instructions:
Ingredients:
500g pork shoulder or beef chuck, cut into cubes
2 bell peppers, diced (approximately 300g)
2 onions, diced (approximately 200g)
2 tomatoes, diced (approximately 200g)
3 cloves garlic, minced
1 cup vegetable or beef broth (240ml)
1 tablespoon paprika (15g)
1 teaspoon dried thyme (1g)
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Heat Oil:
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Brown Meat:
Add diced pork shoulder or beef chuck (500g) and brown on all sides.
Cook Vegetables:
Add diced bell peppers (300g), diced onions (200g), diced tomatoes (200g), and minced garlic to the pot. Cook until vegetables are softened.
Add Broth and Seasonings:
Stir in vegetable or beef broth (240ml), paprika (15g), dried thyme (1g), salt, and pepper.
Simmer:
Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 1.5-2 hours, stirring occasionally, until the meat is tender.
Serve:
Serve hot, garnished with fresh parsley.
