Country: Guatemala Region / Locale: Sololá department Servings: Serves 4

Ingredients

• beef chuck – 2 lbs / 900 g
• potatoes – 4 medium, peeled and cubed
• olive oil – 2 tbsp / 30 ml
• onion – 1 large, chopped
• garlic cloves – 3, minced
• tomatoes – 4, deseeded and chopped
• beef broth – 4 cups / 960 ml
• cumin – 1 tsp
• salt – 1 tsp
• black pepper – 1/2 tsp
• bay leaves – 2
• fresh cilantro – 1/4 cup / 15 g, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the beef chuck and brown on all sides.
2. Add the chopped onion and garlic to the beef and sauté until onions are translucent.
3. Stir in chopped tomatoes, beef broth, cumin, salt, black pepper, and bay leaves. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
5. Add the cubed potatoes and continue to simmer for another 30 minutes, until potatoes are cooked through.
6. Remove bay leaves and stir in fresh cilantro before serving.

Substitutions

• beef chuck -> pork shoulder
• potatoes -> sweet potatoes
• olive oil -> vegetable oil

Enhancements in the Next Evolution

• Use a mix of spices such as smoked paprika or oregano for added flavor.
• Incorporate a splash of red wine for richer depth.
• Add carrots or peas for extra texture and color.