Ingredients:

  • 3 lbs beef chuck, cut into 1-inch cubes
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Pat the beef dry with paper towels. Toss the beef cubes in flour, salt, and pepper until coated.
  2. Heat vegetable oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in batches until a dark mahogany crust forms on all sides, then remove and set aside.
  3. In the same pot, sauté diced onion and green bell pepper until soft and translucent.
  4. Stir in minced garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  5. Return the seared beef to the pot and stir in ground cumin and dried oregano.
  6. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits. Add the bay leaf.
  7. Bring to a boil, then reduce to a low simmer. Cover and cook for 90 minutes.
  8. Stir in the cubed potatoes. Simmer uncovered for an additional 30-45 minutes until potatoes are tender and the gravy has thickened.
  9. Remove the bay leaf and stir in fresh cilantro just before serving.