Seasoning the meat: Season the meat with pepper, oregano, and a teaspoon of salt. Add the lime juice to the meat. Stir to coat all the meat with the seasonings.Let it rest for 20 minutes in the refrigerator (see notes).
Browning the meat: Heat the oil in a heavy-bottomed pot over high heat and add the meat and brown.
Cooking the meat: Add 4 tablespoons of water, stir and cover. Lower the heat to medium-low.Repeat the process of adding water, stirring, and cooking covered until the meat is very tender, being careful not to burn it.This process can take 35 mins. to 1½ hours depending on the meat (see notes).
Cooking vegetables: Once the meat is tender, add peppers, onion, tomatoes, and garlic. Stir, then cook covered until the vegetables are soft.
Making sauce: Add the tomato sauce and 1 cup of water and let it reduce to obtain a light sauce.Season with salt to taste, and sprinkle with the parsley. Remove from heat.
You may let the meat rest overnight in the refrigerator, which, in my experience, improves the flavor and tenderizes the meat.
Carne de res guisada in pressure cooker
To reduce cooking time, once the meat is browned, you can add 1½ cup of water and cook in a pressure cooker for 20 minutes. Uncover (following the instructions in the manual), check for tenderness, and repeat if still tough. Once tender, return to the stove and continue with step 4.