Ingredients
- 2 pounds beef chuck roast cubed
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon black pepper
- 1/2 tablespoon brown sugar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 large onion diced
- 1 large red bell pepper diced
- 1 can whole tomatoes (28 ounces) crushed
Instructions
- In a large bowl combine the cubed beef with the salt, chili powder, cumin, coriander, paprika, oregano, black pepper, and brown sugar.
- Let the beef rest in this dry marinade for at least 10 minutes to absorb the flavors of the seasonings.
- Heat olive oil in a large pot over medium-high heat. Add the garlic, onions, and red bell pepper. Cook until softened, stirring occasionally, about 5-7 minutes.
- Add the marinated beef. Cook and stir until browned on all sides, about another 5-7 minutes.
- Stir in the crushed tomatoes and bring to a boil. Reduce heat and simmer for about 1 hour, until beef is tender and flavors meld.
- Serve while hot.