Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 3 pounds beef stew meat (or chuck roast cut into 1 inch pieces)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup onion (diced)
  • 1/2 cup green bell pepper (diced)
  • 2 teaspoons garlic (minced)
  • 2 tablespoons all purpose flour
  • 1 cup fresh tomatoes (seeded and diced)
  • 1/2 cup tomato sauce
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 1/2 cups beef broth (plus more if needed)
  • 2 tablespoons cilantro (chopped)

Instruction

  • Heat the oil in a large pot over medium heat.
  • Place the beef in a single layer in the pot. Season the beef with the salt and pepper.
  • Cook for 3-4 minutes per side or until golden brown. You may need to work in batches.
  • Return all the meat to the pot. Add the onion and bell pepper and cook for 4-5 minutes or until vegetables are softened.
  • Add the garlic and cook for 30 seconds.
  • Stir in the flour and cook for 1 minute.
  • Add the tomatoes, tomato sauce, cumin, oregano, chili powder, paprika and beef broth.
  • Stir to combine, then turn up the heat to medium-high until the mixture comes to a simmer.
  • Cover the pot. Reduce the heat to low, and simmer for 2 hours, stirring occasionally, or until beef is tender. If you feel like the mixture is getting too dry you can add more beef broth, 1/4 cup at a time.
  • Uncover the pot. Sprinkle with cilantro, then serve.