2 lbs KOL Foods 100% grass-fed beef stew meat
2 oranges and 2 lemons, juiced
1 Tbsp chopped fresh oregano
4 cloves garlic, finely minced
1 Tbsp coarse Dijon mustard
5 Tbsp olive oil, separated
fresh ground black pepper
3 Tbsp all-purpose flour or thickener suitable for Passover
1 large onion, sliced
1 green bell pepper coarsely diced
1 red bell pepper, coarsely diced
1 14.5 oz can diced tomatoes
1 8 oz can tomato sauce
2 cups KOL Foods 100% grass-fed beef broth
2 lbs small white-skinned potatoes, halved
2 dried bay leaves
1 Tbsp fresh cilantro, chopped
1 Tbsp ground cumin
1 Tbsp of a spice mix (equal parts: salt, ground black pepper, garlic powder, coriander, cumin, oregano and annatto seeds)
In a plastic zip-top bag, combine beef, citrus juice, oregano, garlic, mustard, 3 Tbsp olive oil, salt and pepper. Close the bag, making sure to remove all the air, and massage the ingredients together until well-combined. Place the bag in the refrigerator, and let marinade for 1-4 hours.
In a large skillet, heat remaining olive oil. Separate the marinated beef into two sections, reserving the marinade liquid. Brown the first batch of beef for 3 minutes, and set aside. Lightly coat the second batch of beef in flour, and brown for 3 minutes. Set aside.
In the same skillet, add onion and bell peppers and cook for 3 minutes. Add diced tomatoes, tomato sauce, beef broth, and reserved marinade liquid, and deglaze the skillet using a wooden spoon. Stir in cumin and sazon goya.
Transfer the beef, vegetables, and sauce to a slow-cooker, and add in the dried bay leaves and potatoes. Stir to combine, cover, and cook on low for 7 hours, or until beef is fork-tender. Taste and adjust salt and pepper, as needed. Garnish with fresh cilantro.
Serve with steamed white rice.