2 pounds/1 kilo of stewing beef, cut into 1-inch cubes

1 1/4 sticks of butter (which I took to mean a standard 250g pack)

3 medium onions, peeled and coarsely chopped
2 pounds/1 kilo of potatoes, peeled and coarsely chopped

2 pounds/1 kilo of tomatoes, peeled and seeded (or two 450g tins)
2 bay leaves
4 cups of chopped cilantro, which I took to mean an entire punnet of coriander from the supermarket
4 cups of chopped basil, likewise
1 green pepper, chopped
1 hot red pepper, chopped
1 teaspoon of salt
1 cup of water
Freshly ground black pepper
garlic to taste

Place the meat in a Dutch oven (ie Le Creuset pot or similar) and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once. Uncover the pan and turn the heat to high. Cook for another 10 minutes, until liquid evaporates. This was a bit hairy – I was not convinced at first that the meat would produce enough liquid via this technique. It did, though I would have been better to cut the pieces smaller.

Add butter at this point, and cook meat over medium heat for about 10 minutes more, stirring occasionally, until it browns. Next, add onions and potatoes and cook for 5 more minutes.

Puree the tomatoes and add to the pan along with the remaining ingredients, seasoning to taste with pepper. Mix well. Simmer, covered for one hour.