Directions
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Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. The oil should shimmer, indicating it’s hot enough to seal in the flavor of the meat.
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Season the beef chunks with salt and black pepper to taste. Working in batches, brown the beef until it’s deeply seared on all sides. This step is tremendous for developing rich flavors. Once browned, remove the beef from the pot and set it aside.
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Add the diced onion to the pot. Sauté until the onion is softened and lightly golden, releasing its sweetness into the oil.
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Stir in the minced garlic and cook for 30 seconds until fragrant, allowing its aroma to fill your kitchen.
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Sprinkle in the ground cumin, smoked paprika, and thyme, stirring well to bloom the spices. This step enhances the flavor profile tremendously.
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Return the browned beef to the pot, alongside the cubed potatoes, fire-roasted chiles, and fire-roasted diced tomatoes.
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Pour in the beef broth until all ingredients are just covered. Stir everything gently to combine.
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Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 1 hour 30–45 minutes, stirring occasionally. The beef should become fork-tender, and the flavors will meld beautifully.
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If you prefer a thicker stew, mix the flour with a little broth to create a slurry and stir it into the pot during the last 10 minutes of cooking.
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Taste the stew and adjust seasoning if necessary. Finally, garnish with fresh herbs before serving to add a pop of color and freshness.
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