Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 tbsp Neutral Oil (Grapeseed or Vegetable)
  • 1 tsp Fine Sea Salt
  • 0.5 tsp Coarsely Ground Black Pepper
  • 1 Large Yellow Onion, diced
  • 1 Green Bell Pepper, diced
  • 4 Cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 cup Tomato Sauce
  • 2 cups Beef Bone Broth (low sodium)
  • 0.5 cup Dry White Wine
  • 1.5 lbs Yukon Gold Potatoes, peeled and cut into 1-inch chunks
  • 2 Bay Leaves

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef in batches and sear until a dark, mahogany crust forms on at least two sides. Remove meat and set aside.
  2. Reduce heat to medium. In the same pot, add the onion and bell pepper. Sauté for 5 minutes until translucent and jammy, scraping the browned bits (fond) from the bottom. Add garlic, cumin, and oregano, cooking for 1 minute until fragrant.
  3. Pour in the white wine to deglaze, followed by the tomato sauce and beef broth. Return the beef and any accumulated juices to the pot. Add bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
  4. Add the cubed Yukon Gold potatoes to the pot. Continue to simmer for an additional 30 minutes until the beef is fork-tender and the potatoes are cooked through but still holding their shape.
  5. Turn off the heat and let the stew sit for 10 mins. Remove the bay leaves before serving.