Sear the Beef: Pat the beef cubes dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium-high heat. Working in batches to avoid overcrowding the pan, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. This browning process, known as the Maillard reaction, is crucial for developing flavour. Remove the seared beef and set aside on a plate.

Create the Sofrito Base: Lower the heat to medium. Add the chopped onion and red pepper to the same pot, scraping up any browned bits from the bottom. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

Bloom the Spices: Add the minced garlic, ground cumin, smoked paprika, and dried oregano to the pot. Stir constantly and cook for about 1 minute until fragrant. This step, called blooming, helps to release the full aromatic potential of the spices.

Build the Sauce: Stir in the tomato purée and cook for another minute. Then, pour in the tinned tomatoes and the beef stock. Add the bay leaves and bring the mixture to a gentle simmer, stirring to combine everything.

Simmer the Beef: Return the seared beef (and any accumulated juices from the plate) to the pot. Reduce the heat to low, cover, and let it simmer very gently for at least 1 hour. The key here is a very low heat; the liquid should be barely bubbling.

Add the Potatoes: After an hour, the beef should be starting to get tender. Add the potato chunks to the pot, ensuring they are mostly submerged in the liquid. If needed, add a splash more stock or water.

Final Cook: Place the lid back on and continue to simmer for another 30-45 minutes, or until the potatoes are cooked through and the beef is fork-tender. I find that checking a potato with a knife is the best way to tell; it should slide in with little resistance.

Rest and Serve: Remove the pot from the heat. Discard the bay leaves. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. Let the stew rest, covered, for 10 minutes before serving. Garnish with fresh chopped parsley and serve hot. For another fantastic beef dish, you might like my Steak Bites With Garlic Butter Recipe.