Cut the beef chuck into medium-sized chunks.
Season the beef chunks with black pepper, salt, paprika, a splash of soy sauce, and seasoning juice. Mix well to coat the meat and set aside.
Finely chop the celery stalk, red bell pepper, tomato, and onion. Peel the potatoes and cut them into chunks.
Heat a splash of oil in a large pan or pot. Add the seasoned beef chunks and sear them until browned on all sides. Remove the meat from the pan and set it aside.
In the same pan, using the leftover juices from the meat, sauté the chopped onion and minced garlic.
Add the chopped celery, red bell pepper, and tomato to the pan and mix well.
Pour in the tomato sauce and season with thyme, oregano, salt, and bay leaves. Add the water and an additional splash of soy sauce. Stir to combine.
Return the seared meat to the pan and add a sprig of cilantro. Cover the pan and let it simmer for about 1 hour to 1.5 hours, or until the meat is tender.
Once the meat is tender, add the potato chunks. Leave the pan uncovered and continue cooking until the potatoes are soft and the sauce has thickened.
Turn off the heat and garnish with chopped cilantro before serving.
Cook it hands-free.
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