Ingredients
- 3 gold Yukon potatoes, peeled and quartered
- 2 large carrots, thickly sliced
- 1 onion, quartered
- 1 red bell pepper, quartered
- 1 green bell pepper, quartered
- 3 large tomatoes, quartered
- 1–2 large jalapeños, sliced
- 5 garlic cloves, sliced
- 2 pounds stew meat (such as chuck roast or sirloin)
- 2 tablespoons olive oil
- Spices:
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cardamom
- 1 teaspoon dried oregano
- 1 bay leaf
- For the Sauce:
- ½ cup tomato paste
- ¼ cup tomato sauce
- 2 cups water
Instructions
- Preheat oven to 400°F (200°C).
- In a large baking dish, combine potatoes, carrots, onion, red and green peppers, tomatoes, jalapeños, and garlic.
- Add stew meat directly into the dish with the vegetables.
- In a measuring cup, whisk together tomato paste, tomato sauce, and water. Pour over meat and veggies.
- Drizzle olive oil over the top, then sprinkle all seasonings and place bay leaf on top.
- Cover the dish with parchment paper and foil to seal.
- Bake for 90 minutes, until the meat is tender and vegetables are cooked through.
- Serve hot, garnished with chopped chives, cilantro, or parsley if desired.
Notes
- Use a well-marbled cut like chuck roast for tender, flavorful meat.
- Adjust jalapeño quantity for your preferred spice level.
- Leftovers reheat well and can develop even deeper flavor the next day.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
