Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup tomato sauce
- 1 cup beef broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef chunks and brown on all sides, about 5-7 minutes.
- Add chopped onion and cook until translucent, about 3 minutes.
- Stir in garlic, bell peppers, cumin, paprika, and oregano; cook for 2 minutes until fragrant.
- Add tomato sauce and beef broth; stir well.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and sauce thickens.
- Season with salt and pepper.
- Garnish with fresh cilantro and serve hot with rice or tortillas.
Notes
- For extra flavor, marinate beef in spices and lime juice overnight.
- Adjust spice levels by adding chili powder or diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Slow simmering and stovetop
- Cuisine: Mexican
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg