Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 tomatoes, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Brown the beef chunks until well-seared. Remove and set aside.
- Sauté onions, garlic, and bell peppers in the same pot until softened.
- Add tomatoes and cook for a few minutes until they release their juices.
- Return beef to the pot. Stir in cumin, chili powder, paprika, salt, and pepper.
- Pour in beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours until beef is tender.
- Adjust seasoning if needed. Garnish with fresh cilantro before serving.
Notes
- For extra flavor, add a splash of red wine or Worcestershire sauce during cooking.
- Serve with warm tortillas or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Simmering and braising
- Cuisine: Mexican
- Diet: Comfort-food
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg