Ingredients:

  • 2 lbs beef stew meat (chuck roast), cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 large bell pepper (red or green), diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt, adjust to taste
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth (low-sodium preferred)
  • 1 can (14 oz) diced tomatoes with their juice
  • 1-2 jalapeño peppers, seeded and finely chopped (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon apple cider vinegar or lime juice
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prep the Ingredients: Dice the onion, bell pepper, garlic, and jalapeños. Cut beef into evenly sized cubes.
  2. Brown the Beef: Heat oil in a large pot over medium-high heat. Add beef in batches and brown on all sides. Set browned beef aside.
  3. Sauté Aromatics: In the same pot, add the diced onion, bell pepper, garlic, and jalapeños, and sauté until softened and fragrant.
  4. Add Spices and Flour: Stir in cumin, smoked paprika, oregano, salt, and pepper. Sprinkle flour over the vegetables, stirring to coat.
  5. Deglaze & Combine: Pour in beef broth gradually, scraping up browned bits from the pot, then add diced tomatoes, tomato paste, and vinegar.
  6. Simmer the Stew: Return the beef to the pot, stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours until tender.
  7. Adjust Seasoning & Serve: Taste and adjust seasonings as needed. Garnish with chopped cilantro and serve hot.