Hearty Beef Mexican Stew Recipe for Cozy Nights

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers diced (one red, one green)
• 2 medium carrots, sliced
• 2 potatoes diced
• 1 can (14 oz) diced tomatoes with green chilies
• 6 cups beef broth
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• to taste salt and pepper
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear them on all sides until browned. Remove the beef from the pot and set aside.
2. In the same pot, add chopped onions and garlic. Sauté until the onions are translucent, about 3-4 minutes.
3. Add the diced bell peppers, sliced carrots, and potatoes to the pot. Stir and cook for another 5 minutes until they begin to soften.
4. Return the browned beef to the pot. Add the can of diced tomatoes (with juices), beef broth, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir until combined.
5. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together, stirring occasionally.
6. Taste and adjust the seasoning with more salt, pepper, or spices as necessary.
7. Ladle the stew into bowls, and garnish with fresh cilantro and lime wedges for squeezing over the top.