1 ½ pounds lean beef tenderloin, cubed
½ teaspoon all-purpose seasoning
1 clove fresh garlic, minced
1 cup tomatoes, diced
½ cup bell peppers, diced
1 cup tomato sauce
¼ teaspoon black pepper
½ cup cilantro, chopped
1 cup beef broth
1 cup baking potatoes, cubed
1 teaspoon oregano
1 cup sliced carrots
1 bay leaf
½ cup red wine
A lot of chefs choose beef tenderloin as their favorite cut of beef. It's quite lean and extremely versatile; cook it whole, slice into steaks, or cut small for stew!
Combine all ingredients in a large saucepan.
Cook on medium-high heat for 15 minutes.
Simmer for another 10 minutes.
Add additional water if stew dries out.
When buying fresh garlic, look for heads that are plump, firm, and heavy for their size. Any green shoots or sprouts indicate that the garlic is old and will have an off flavor. Store whole bulbs in an open plastic bag in the vegetable drawer of your refrigerator. Markets carry a variety of processed garlic options, but buy these in the smallest containers possible, since they lose their fresh taste and become stale very quickly.