Carne Guisada

Ingredients

• 3 pounds beef chuck eye roast (cut into 1-inch cubes)
• salt and pepper to taste
• oil
• 1 large onion ( peeled and chopped)
• 1 large bell pepper (seeded, cored, and diced)
• 6 cloves garlic (peeled and minced)
• 4 large Roma tomatoes (diced)
• 4 tablespoons flour
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 2 large potatoes ( peeled and cubed)

Steps

1. 1

   Season the beef with salt and pepper to taste.

2. 2

   In a Dutch oven or wide pan over high heat, heat oil. Sear the beef in batches until browned. Remove from the pan and set aside.

3. 3

   Add more oil to the pan as needed. Add onions and bell peppers until softened. Add garlic and continue sauteing until fragrant.

4. 4

   Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.

5. 5

   Sprinkle in flour and stir.

6. 6

   Slowly pour in the broth, whisking to prevent lumps. Bring to a boil until slightly thickened.

7. 7

   Add tomato paste, chili powder, cumin, and oregano. Return the beef and stir to combine.

8. 8

   Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until the meat is very fork tender, adding more water in 1/2 cup increments if needed.

9. 9

   Add potatoes and cook for about 8 to 10 minutes or until tender and the sauce is thickened.

10. 10

    Season with salt and pepper to taste. Serve hot.