Description
A hearty and flavorful beef stew that is perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped (green or red)
- 2 medium tomatoes, diced
- 1 cup beef broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 bay leaves
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, beef broth, cumin, chili powder, paprika, oregano, salt, and pepper. Add the browned beef back into the pot along with the bay leaves.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender, stirring occasionally.
- Once the beef is tender, stir in the lime juice and adjust seasoning if necessary. Remove the bay leaves before serving.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Serve with warm tortillas or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg