Steps
- Season 1.8kg of beef chuck roast with salt and pepper and dust lightly with flour. Brown on all sides in half of ¼ cup of olive oil in a large Dutch oven.
- Add water to surround the meat without covering it. Add 1 sliced onion, 5 chopped garlic cloves, and 1 green bell pepper, cut into chunks. Cover and simmer for about 2 hours, until fork-tender.
- Lift out the beef, let it cool, and shred it. Discard the vegetables and cooking liquid.
- Mash 4 garlic cloves with 1 teaspoon of salt. Heat the remaining oil in the pot and sauté 2 chopped onions, 2 chopped green bell peppers, and the garlic until limp.
- Stir in 115g of tomato paste, 900g of canned crushed tomatoes, 2 tablespoons of ground cumin, 1 cup of red wine, 1 bay leaf, and the beef.
- Cover and cook over low heat for about 30 minutes, stirring occasionally. Remove the bay leaf.