Ingredients:

  • 2 lbs (approx. 900 g) diesmillo (beef chuck), cut into 1.5-inch cubes
  • 1 tablespoon (15 ml) olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 bell pepper (any color), chopped
  • 1 (14 oz) can (400 g) diced tomatoes
  • 4 cups (950 ml) beef broth
  • 1 tablespoon (15 g) cumin
  • 1 tablespoon (15 g) smoked paprika
  • 1 teaspoon (5 g) oregano
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Crusty bread or warm tortillas

Instructions:

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the beef cubes in batches; sear until browned on all sides. Remove and set aside.
  3. In the same pot, add onions and garlic; cook until softened.
  4. Stir in carrots, potatoes, and bell pepper; cook for 3-4 minutes.
  5. Sprinkle in cumin, smoked paprika, oregano, salt, and pepper; mix well.
  6. Return the seared beef to the pot.
  7. Pour in diced tomatoes and beef broth, scraping the bottom to deglaze.
  8. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until beef is tender.
  9. Taste and adjust seasoning if necessary; serve hot, garnished with fresh cilantro.