It was a rainy sunday yesterday so naturally the boyfriend and I were hankering for anything warm, filling and quick. My dad used to grow masses of tomatoes when I was younger and this dish is perfect for using up some of those tomatoes that we didn't know what to do with. I've changed a few things from my moms original recipe to make it my own and carnivore boyfriend friendly.
(Serves 6)
Ingredients:
1 lb cubed beef
4 medium sized vein tomatoes
2 shallots
2 cups of baby carrots
4 red potatoes
1 cup tomato sauce (or 8 oz canned tomato sauce)
2 tablespoons Adobo
1 tablespoon cumin
1/2 tablespoon paprika
1/2 cup cilantro
1 cup of water
1/3 cup olive oil
1. Cut tomatoes and shallots to your preference, add to a deep pan with olive oil and let sit for a three minutes than add beef.
2. Add adobo, cumin and paprika stir to combine and let your meat simmer for two minutes than add baby carrots, tomato sauce and cilantro. Mean while clean potatoes and wipe them down to free them of dirt, don't peel and just cut them into small pieces.
3. After 8 minutes of mixing in carrots and spices add potatoes, cover and let cook until both carrots and potatoes soften. Adding water and stirring so not to burn the sauce you've created with all the tomatoes.
Normally it takes me a total of 30-40 minutes to cook this. I sometimes serve it with a little bit of white rice but eating this alone is perfectly filling and exceptionally perfect on rainy, dreary days.
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