Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil or beef tallow
- 1 medium yellow onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 can diced tomatoes, drained)
- 1 jalapeño or serrano pepper, minced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 2 cups beef broth (or water with beef bouillon)
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Brown the Beef: Heat the oil in a Dutch oven over medium-high heat. Season the beef with salt and pepper, brown on all sides in batches, and set aside.
- Sauté Aromatics: Add onion, bell pepper, and garlic to the pot. Cook 4–5 minutes until softened. Stir in tomatoes and optional jalapeño.
- Add Spices: Mix in cumin, chili powder, and paprika. Cook for 1 minute until fragrant.
- Create the Gravy Base: Sprinkle flour over the vegetables and cook 1–2 minutes.
- Simmer: Return the beef to the pot. Gradually stir in beef broth. Bring to a boil, then reduce heat, cover, and simmer 1½–2 hours, stirring occasionally, until beef is tender and gravy thickens.
- Finish & Serve: Adjust seasoning to taste. Serve with tortillas, Spanish rice, beans, or over mashed potatoes.
Notes
- Simmer uncovered during the last 15–20 minutes for thicker gravy.
- Add carrots or potatoes for extra heartiness.
- Browning the beef deeply adds more flavor.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 182
- Sugar: 11g
- Sodium: 167mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0.01g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
