Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 lbs beef stew meat, cut into 1-inch cubes (680g)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 green bell pepper, chopped (approx. 1 cup) (120g)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 (10 oz) can diced tomatoes and green chilies, undrained (Rotel), (283g)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 4 cups beef broth (approx. 950ml)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (slurry)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season beef cubes generously with salt and pepper. Sear the beef in batches, ensuring not to overcrowd the pot, until browned on all sides. Remove beef from pot and set aside.
  2. Add onion and bell pepper to the pot and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in chili powder, cumin, oregano, garlic powder, and cayenne pepper (if using) and cook for 1 minute, stirring constantly. This blooms the spices.
  4. Add the diced tomatoes (both cans!) and seared beef back into the pot.
  5. Pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the beef is tender.
  6. Stir in the cornstarch slurry. Bring back to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
  7. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.