A traditional Colombian lunch that features arepas with a hearty beef stew and a refreshing avocado salad. This dish combines deep flavors and textures, offering a delightful culinary experience that represents Colombian culture.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
Add the cubed flank steak to the pot and browning all sides for about 5-7 minutes.
Stir in the diced carrot and bell pepper, cooking for another 3-4 minutes until softened.
Sprinkle in the ground cumin, paprika, and oregano, mixing well to coat the ingredients in the spices.
Pour in the beef broth and diced tomatoes, bring the mixture to a simmer. Reduce heat to low, cover, and let cook for about 1.5 to 2 hours until the beef is tender, occasionally stirring.
While the stew is cooking, prepare the arepas by mixing the cornmeal, warm water, and salt in a bowl until you form a dough. Let the dough rest for 10 minutes.
Divide your dough into 6 equal balls and flatten each ball into disks about ½ inch thick.
Heat a griddle or skillet over medium-high heat, cooking the arepas for about 5-7 minutes on each side until golden brown and slightly crispy.
In a separate bowl, combine diced avocado, sliced red onion, lime juice, salt, and pepper to make a fresh avocado salad. Toss gently to mix.
Once the beef is tender, taste the stew and adjust seasoning as needed. Serve in bowls alongside the arepas and avocado salad, garnished with fresh cilantro.
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