Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, peeled and diced
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tsp ground cumin
- 2 tsp paprika
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep the vegetables: Chop onions, mince garlic, and dice potatoes.
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add beef chunks seasoned with salt and pepper; sear until browned on all sides.
- Sauté aromatics: Remove beef and sauté onions and garlic in the same pot until golden brown (5-7 minutes).
- Add spices and broth: Stir in cumin, paprika, and beef broth. Return the beef to the pot along with bay leaves.
- Simmer: Cover and reduce heat to low; simmer for about 1.5 hours until beef is fork-tender.
- Add potatoes: Stir in diced potatoes during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg