Blend the sofrito

• Blend the cubanelle pepper, red bell pepper, green bell pepper, red onion, garlic, cilantro and Dominican oregano with a little water until smooth.

Marinate the beef

• Pour the blended sofrito over the beef and mix well.
• Cover and refrigerate to marinate for a few hours or overnight.

Brown the meat

• Add the brown sugar to a little oil in a pot and let it brown.
• Add the meat and do not move it for the first 5 min to allow it to brown.
• Let the juices dry up.

Build the sauce

• Add the tomato paste and stir.
• Add the leftover seasoning and vegetables with a whole lot of water.
• Add enough water to cover the meat, then add the red wine and the olives.

Simmer until tender

• Let it come to a boil, then taste and add salt if needed.
• Cover and cook on medium to low heat until the meat is tender.
• Halfway through, uncover and add water if needed, then cover again.

Thicken and serve

• Boil for the last 5 min on high heat to thicken the sauce.
• Serve and enjoy.