Step 1

In a preheated dutch oven or heavy pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize.

Step 2

Add in chopped pepper, cilantro, salt, pepper, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.

Step 3

Stir beef, then add all the remaining vegetables and remaining beef stock. Bring to a boil. Lower to a simmer and cover for 30 minutes.

Step 4

Uncover and simmer for 20 - 30 minutes or until the stock has reduced some and meat is tender and the vegetables are soft. Serve