Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 small Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 5 lbs Lean Ground Beef (85/15)
  • 2 Tbsp Tomato Paste
  • 1/4 cup Dry Red Wine (or quality beef stock)
  • 1 cup Crushed Tomatoes (canned)
  • 2 large Bay Leaves
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper (or to taste)
  • 1/2 cup Manzanilla Olives, pitted & sliced
  • 1/4 cup Raisins (dark or golden)
  • 1 Tbsp Capers, drained
  • 2 Tbsp Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Prep the Ingredients: Ensure all vegetables (onion, pepper, garlic) are diced—this is called mise en place.
  2. Sauté the Aromatics: Heat olive oil in the Dutch oven over medium heat. Add onion and bell pepper. Cook for 6-8 minutes until softened and translucent, not browned.
  3. Bloom the Spices: Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant. This vital step is called 'blooming' the spices, bringing their full flavour out in the hot oil.
  4. Brown the Meat: Add the ground beef to the pot. Increase heat to medium-high. Break the meat apart and cook until thoroughly browned, about 5–7 minutes.
  5. Add Tomato Paste: Stir in the tomato paste and cook for 1 minute until it darkens slightly (pincer).
  6. Deglaze: Pour in the red wine (or stock). Scrape up any browned bits stuck to the bottom of the pot. Cook until the liquid has reduced by half.
  7. Simmer the Stew: Stir in the crushed tomatoes, bay leaves, salt, and pepper. Bring the mixture to a gentle bubble, then reduce the heat to low.
  8. Add Signature Accents: Stir in the sliced olives, raisins, and capers.
  9. Develop the Flavour: Cover the pot partially and simmer gently for 15–20 minutes, stirring occasionally. The sauce should thicken considerably.
  10. Adjust and Finish: Remove the bay leaves. Taste and adjust the seasoning. Stir in the fresh coriander just before serving.