2 kg of beef strips, cut into 5 cm pieces
3 tablespoons of olive oil
4 cups of boiling water
2 cloves
1 onion, cut into 4 pieces
2 whole garlic cloves
2 sprigs of rosemary
1 bunch of fresh herbs (thyme, sage, parsley, and oregano)
1 carrot
1 stalk of celery, cubed
1 cube of chicken broth
1 onion, cut into cubes
2 mashed garlic cloves
1 cup of diced tomatoes
2 tablespoons of tomato puree
1/2 teaspoon of chopped fresh cilantro
1 bunch of washed and drained apple
Salt and black pepper to taste
2 kg of beef strips, cut into 5 cm pieces
3 tablespoons of olive oil
4 cups of boiling water
2 cloves
1 onion, cut into 4 pieces
2 whole garlic cloves
2 sprigs of rosemary
1 bunch of fresh herbs (thyme, sage, parsley, and oregano)
1 carrot
1 stalk of celery, cubed
1 cube of chicken broth
1 onion, cut into cubes
2 mashed garlic cloves
1 cup of diced tomatoes
2 tablespoons of tomato puree
1/2 teaspoon of chopped fresh cilantro
1 bunch of washed and drained apple
Salt and black pepper to taste
Heat 2 tablespoons of olive oil in a pan and fry the beef strips until browned
Add the water, cloves, onion, whole garlic cloves, rosemary, fresh herb bundle, carrot, celery, chicken broth, and salt and pepper to taste
Bring to a simmer
Cook on low heat until the meat is tender
If necessary, add more water
Remove the beef from the pan and reserve the cooking liquid separately
In the same pan, sauté the minced onion, mashed garlic cloves, diced tomatoes, and tomato puree in the remaining olive oil
Return the beef to the pan and add the reserved cooking liquid
Season with salt and black pepper and bring to a simmer
Let cook until the sauce thickens
Turn off the heat, add the chopped cilantro and apple, and cover the pan
Let rest for 5 minutes before serving
