½greenalmost orange papaya (about 1 pound or lespeeled and diced
Clean your meat with lemon or vinegar. Rinse with water and pat dry. Place in a bowl.
Add olive oil, salt, steak seasoning, garlic, parsley, and lemon juice. Let marinate for a couple of hours or overnight.
In a large, Dutch oven, add beef with marinade. Bring to a boil over medium heat. Once it starts to boil, lower heat and continue to cook.
When the meat is halfway cooked, add onion, bell pepper, tomato paste, and tomatoes. Stir to mix. Continue to cook for 5 minutes.
Add papaya pieces and bay leaves, stir to mix, cover and let cook until beef pieces are fully cooked on low heat stirring occasionally. Adjust seasoning is necessary and continue to cook for another 3 - 4 minutes. Remove from heat and serve with a side of grains, pasta or root vegetables.
Only add warm water to meat or stew if necessary. The marinade, tomatoes, and papaya should provide enough moisture and broth. Use green papaya instead of ripe papaya so the stew is not sweet. Do not use a fully ripe (yellow) papaya. I used a red bell pepper instead of green because of taste. Red bell peppers are milder than the green ones. You can also brown the meat if you prefer but it is not necessary.