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Ingredients

  • 1 tablespoon olive oil
  • 1 pound beef chuck roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 clove garlic
  • 1/2 onion, chopped
  • 4 cups beef broth
  • 7-8 small red potatoes, washed and cubed
  • 1 14.5 oz can tomatoes
  • 1 tablespoon Chili in Adobo sauce
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon red pepper flakes

Instructions

Cut beef roast into cubes - about 1” each.

  1. Blend Salt, Pepper, and Cumin and sprinkle over meat.

  2. In stove pot, heat 1 olive oil over medium heat
  3. Add cubed beef and brown about 6-8 minutes over medium heat. 

  4. Remove beef and set aside.
  5. Add onion and saute a few minutes until clear. 
  6. Add beef broth, canned tomatoes, green peppers, and adobo sauce to the pot and bring to a boil.

  7. Reduce heat to medium-low and add beef.

  8. Cover and cook about 35 minutes.

  9. Add cubed potatoes and cook another 20 minutes.
  10. Add cilantro and serve.