Ingredients:

  • 2.5 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 1 tsp Coarse Kosher Salt
  • 2 tbsp Neutral Oil (Grapeseed or Avocado)
  • 1 Large Yellow Onion, finely diced
  • 1 Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 2 cups Low-sodium Beef Bone Broth
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Ground Coriander
  • 1/2 tsp Smoked Paprika
  • 2 Bay Leaves
  • 0.5 cup Water

Instructions:

  1. Pat the beef cubes bone-dry with paper towels to ensure proper browning. Season with salt. Heat the neutral oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
  2. Sear the beef in three separate batches to avoid crowding the pan. Cook 3-4 minutes per side until a deep, mahogany-colored crust forms on at least two sides of each cube. Remove the seared meat and set it aside.
  3. Lower the heat to medium. In the same pot, add the diced onion and bell pepper. Sauté for 5-7 minutes, using a wooden spoon to scrape up the fond (brown bits) from the bottom of the pot.
  4. Add the minced garlic and tomato paste to the vegetables. Cook for another 2 minutes, stirring constantly, until the paste turns a shade darker and develops a toasted aroma.
  5. Return the beef and any accumulated juices to the pot. Add the beef bone broth, cumin, oregano, coriander, smoked paprika, and bay leaves. Stir to combine.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours 15 minutes, or until the beef is fork-tender and the sauce has thickened into a glossy gravy. Add water only if needed to adjust consistency.