Step 1

Heat the oil in a deep saucepan or Dutch oven. Once hot, add the annatto seeds (if using) and sauté for 2 minutes, or until the oil has turned orange. Use a spoon to remove the seeds from the oil and discard.

Step 2

Next, add the minced shallots and garlic and sauté for 2-3 minutes or until fragrant. Add the diced tomato and cook for another 5 minutes, stirring regularly.

Step 3

Add the tomato paste and mushrooms and sauté for 3 more minutes.

Step 4

Cover with water. Add the carrots and potatoes, and season with salt, sugar, and spices if using. Bring to a boil, then lower the heat and let simmer uncovered for about 20 minutes or until carrots and potatoes are tender.

Step 5

Taste and adjust saltiness if needed. Stir in the chopped cilantro and sliced onions, and serve hot! This stew is delicious served with steamed rice on the side. You can also serve it as soup and dip bread into the broth!

Step 6

This stew will keep for up to 3 days in the refrigerator.