Mexican Beef Stew (Guisado de Res)

Ingredients

• 2 lbs. boneless chuck roast
• 1/4 tsp ground cumin
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp salt
• 1/4 cup all-purpose flour
• 1/2 white onion
• 3 minced garlic cloves
• 1/2 red bell pepper
• 1 Roma tomato
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 tsp beef bouillon
• 1/2 tsp oregano
• 2 bay leaves
• 2 potatoes
• 1 carrot
• cilantro (for garnish)

Instructions

1. Cut the boneless chuck roast into smaller pieces.
2. Season the meat with ground cumin, cayenne pepper, garlic powder, black pepper, paprika, salt, and coat with all-purpose flour.
3. In a pan set to medium heat, add oil and brown the meat on all sides in batches.
4. In the same pan, add more oil and sauté half a white onion and three minced garlic cloves for about a minute.
5. Add half of a red bell pepper and one Roma tomato, cooking until the tomato releases its juice.
6. Stir in two tablespoons of tomato paste and four cups of beef broth until the tomato paste dissolves.
7. Add two teaspoons of beef bouillon and half a teaspoon of oregano, mixing well.
8. Bring the mixture to a boil, then add the browned meat back in along with two bay leaves.
9. Cover, reduce heat, and cook for about an hour and a half.
10. After an hour and a half, add two potatoes and one carrot, mix, cover, and cook for an additional 20 minutes.
11. Serve with cilantro and enjoy.