Heat oil in a frying pan and brown the beef on all sides. Do this in batches if you need to. Overcrowding the pan will not do the browning
Generously grease a wide, flat ovenproof saucepan with a lid and lay in the eat, onions and garlic
Mix the stock of water with the spices, pour over the chicken and bring to a boil. Taste and adjust the seasoning. Cover and cook for one hour over low heat. If more liquid is needed, add some boiling water. Up to this point, the dish may be prepared in advance and kept in the refrigerator
Preheat the oven to 300 F (150 C)
Heat the oil for deep-frying and fry the potato wedges until golden. Transfer to paper towel to drain the excess oil
Arrange the deep-fried potato wedges over the cooked beef, cover the pan and transfer to the oven for about 2 hours. Or, set overnight on an electric hotplate or in a 225 F (100 C) oven. Shake the saucepan once or twice during the cooking so the sauce covers the potatoes. The sofrito is ready when all of the pieces are tender