🥗 Ingredients

2 lbs (~900g) boneless chuck roast, cut into bite-size pieces
1/4 tsp ground cumin
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp salt
1/4 cup all-purpose flour
Oil, for browning + sautéing
1/2 white onion, chopped
3 garlic cloves, minced
1/2 red bell pepper, chopped
1 Roma tomato, chopped
2 tbsp tomato paste
4 cups beef broth
2 tsp beef bouillon
1/2 tsp oregano (crushed in hands before adding)
2 bay leaves
2 potatoes, cubed
1 carrot, sliced
Fresh cilantro, for garnish (optional)
White rice, for serving (optional)

👨‍🍳 Instructions

1. Cut 2 lbs chuck roast into bite-size pieces.
2. Season with cumin, cayenne, garlic powder, black pepper, paprika, and salt. Add 1/4 cup flour and toss until the meat is well-coated on all sides.
3. Heat oil in a large pan over medium heat. Brown the meat in batches (don't overcrowd) — about 4 minutes total per batch, until browned on all sides. Set aside.
4. In the same pan, add a little more oil. Sauté the chopped onion and minced garlic for about 1 minute.
5. Add the chopped red bell pepper and Roma tomato. Cook until the tomato releases its juices.
6. Stir in 2 tbsp tomato paste and 4 cups beef broth. Mix until the tomato paste fully dissolves.
7. Add 2 tsp beef bouillon and 1/2 tsp oregano (crush it in your hands first to release more flavor). Stir and bring to a boil.
8. After about 2 minutes at a boil, return the meat to the pan. Add 2 bay leaves, cover, reduce heat, and simmer for 1.5 hours.
9. Add the cubed potatoes and sliced carrot. Stir, cover, and cook for an additional 20 minutes.
10. Check the potatoes and carrots are tender. Garnish with fresh cilantro.
11. Serve on its own or over white rice.