Ingredients

The following ingredients have 4 Servings
  • 1/4 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into cubes
  • ½ green bell pepper, seeded and cut into 1-inch cubes
  • ½ red bell pepper, seeded and cut into 1-inch cubes
  • 2 pounds beef chuck, cut into 2- inch cubes
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups water
  • salt and pepper to taste

Instruction

  • In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until lightly browned. Remove from pan and drain on paper towels. 
  • Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
  • Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Remove from heat and keep warm.
  • Add another tablespoon of oil if needed. Add onions and garlic and cook, stirring regularly until softened.
  • Add beef. 
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add crushed tomatoes, water, and tomato paste. Stir until well-distributed and bring to a boil.
  • Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender.  Add more water in 1/2 cup increments as needed if the sauce is drying out before the meat is tender.
  • Add potatoes and carrots and continue to cook for about 4 to 5 minutes or until vegetables are tender and sauce is thickened and reduced as desired. 
  • Add bell peppers and cook for about 1 minute or until tender yet crisp. 
  • Season with salt and pepper to taste. Serve hot.