Description
A hearty beef stew made with tender chunks of beef, vegetables, and aromatic spices.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 bay leaf
- 3 cups beef broth
- 3 medium potatoes, peeled and cubed
- 2 large carrots, sliced
- 1/4 cup fresh cilantro, chopped (optional)
- 1 tbsp vinegar (optional)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef cubes in batches until browned. Remove and set aside.
- In the same pot, sauté onion, bell pepper, and garlic for 2–3 minutes until fragrant. Add sofrito and cook another 2 minutes.
- Return the beef to the pot. Stir in tomato sauce, cumin, oregano, paprika, pepper, salt, and bay leaf. Add broth and bring to a boil.
- Lower the heat and simmer covered for 1 to 2 hours until beef is tender. Stir occasionally and add water if needed.
- Add potatoes and carrots. Simmer uncovered for 25–30 minutes until veggies are soft and stew has thickened.
- Stir in vinegar and cilantro if using. Taste and adjust seasoning. Remove bay leaf before serving.
Notes
- For additional flavor, marinate the beef overnight with spices.
- This stew can be made a day ahead for enhanced taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg