Ragout of beef and pepper in a pot: rich taste and aroma

Preheat the oven to 200 °C. Cut the meat into thin slices so that it cooks faster and absorbs the flavors. Add a pinch of salt and freshly ground pepper to enhance the taste of the beef. Cut the onion into half rings and chop the garlic. Remove the seeds from the bell pepper and cut it into strips, giving the dish bright colors.

In a deep skillet, heat vegetable oil. Fry the meat in small batches until golden brown to seal in the juices. Transfer the browned pieces to a heat-resistant pot where they will simmer in their own juices.

Into the same pan, add some oil and sauté the onion until translucent, about 5 minutes, so it releases its aroma. Add the bell pepper, tomato paste for rich flavor, and sour cream for tenderness. Salt, pepper with black pepper, and continue to cook over low heat for about 8 minutes.

Transfer the vegetables from the pan to the pot with meat, add 160 ml of hot water or broth for juiciness and mix gently. Cover with a lid and place on the middle rack of the oven. Bake the meat with vegetables for 30 minutes so that all the ingredients are well saturated with each other.