Tas Kebab (Turkish Beef Stew with Tomatoes and Peppers)

• 2 medium Yellow onion
• 1 large Green pepper
• 3 medium Tomato, ripe
• 4 cloves Garlic
• 2 tbsp Olive oil
• 800 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 tbsp Tomato purée
• 2 Bay leaves
• 600 ml Beef stock

1. Halve and slice the onion. Core and slice the green pepper, dice the tomatoes, and peel and thinly slice the garlic.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef in a single layer and brown well for 6 to 8 minutes, turning so it colours on all sides.
3. Add the onion and green pepper, then cook for 6 to 8 minutes, stirring, until the onion softens and starts to take on colour. Stir in the garlic for 1 minute until fragrant.
4. Stir in the tomato purée, ground cumin, sweet paprika, fine sea salt, and black pepper, and cook for 1 minute to toast the spices. Add the tomatoes and cook for 3 to 4 minutes until they begin to break down.
5. Pour in the beef stock and add the bay leaves, scraping up any browned bits from the base of the pot. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 75 to 90 minutes until the beef is very tender and the sauce is rich.
6. Remove the lid and simmer for 5 to 10 minutes to thicken slightly, if needed. Taste and adjust seasoning, then remove the bay leaves and serve hot.

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