2 lb. flank steak, cut across the grain into 2" strips, or a small beef or bison roast
4-5 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. dried oregano
2 medium onions, peeled and thinly sliced
2 medium carrots, peeled and diced
2 cups chicken, beef or vegetable stock
2 thin-skinned potatoes, cut into thick sticks
1/4 lb. string beans, trimmed and cut in 2" pieces
1 cup fresh or frozen peas
1 Tbsp. coarsely chopped fresh parsley
1 Tbsp. coarsely chopped fresh cilantro
one egg per person (optional)
1In a large heavy pot or skillet, heat a drizzle of oil over medium-high heat and brown the meat, in batches if you need to so that it doesn't crowd the pan, seasoning with salt and pepper as it cooks. Add the garlic and cook for another minute or two, then add the cumin and oregano. Set it aside or transfer to a pot (if you're braising in a different pot than you're browning in).
2Add the onions and carrot to the pot and cook for about 5 minutes, until starting to turn golden. Return the meat to the pot or transfer the onions and carrots to the pot the meat is in, and add the stock and 2-3 cups water. Cover and bake at 300F for 4 hours.
3Add potatoes, beans, peas, parsley and cilantro; cover and return to the oven for another half hour, or until the potatoes are tender.
4Meanwhile, poach your eggs in simmering water as if you were going to serve them on toast; ladle the stew into wide bowls and top each with an egg.