Add about 6 tablespoons of cooking oil to a pan. Once the oil is hot, add the annatto seeds and stir until the oil turns a deep red color, then turn off the heat.

Cut the beef into bite-sized pieces, about 1.5x1.2 inches. Marinate the beef with 4 tablespoons of crushed green peppercorns, 1 tablespoon of minced garlic, 1 tablespoon of cooking oil, 2 teaspoons of seasoning powder, 1 teaspoon of black pepper, and 1/2 teaspoon of salt. Let it marinate for about 30 minutes.

Slice the carrot into round pieces about 0.4 inches thick. If the carrot is large, you can cut it in half.

Cut the potatoes into chunks about 1.5x1.2 inches. Then fry the potatoes until the outside is golden.

Cut the onion in half and then slice it into wedges about 0.4 inches thick.

Leave the green peppercorns on the stem and lightly crush them.

Place a pot on the stove, heat it up, and add about 2 tablespoons of cooking oil, 1 teaspoon of minced garlic, and the green peppercorns. Sauté until fragrant. Then add about 4 tablespoons of canned tomatoes (or tomato sauce) and stir-fry for about 1 minute.

After 1 minute, add the marinated beef to the pot and stir-fry until the beef is browned. Then add the fresh coconut water. Keep the heat medium, and once the stew starts to boil, add the carrots and potatoes. At this step, add about 1 teaspoon of black pepper and season to taste.

Cook until the beef, carrots, and potatoes are tender. Skim off any foam, then add the onion and the annatto oil. Let it boil for another 3 minutes, then turn off the heat.

And there you have it, the beef stew with green peppercorns is ready. This dish is perfect with crispy toasted bread 😍😍.

I wish everyone success with this recipe and a delicious meal. Love you!! ❤❤