# What You’ll Need:
→ Meats
01 - 1.75 lb beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 large carrots, peeled and sliced
05 - 2 stalks celery, sliced
06 - 3 medium potatoes, peeled and cut into chunks
07 - 1 red bell pepper, chopped
08 - 14 oz canned diced tomatoes
→ Spices & Seasonings
09 - 2 tbsp smoked paprika
10 - 1 tsp ground cumin
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1 tsp salt
14 - ½ tsp freshly ground black pepper
→ Liquids
15 - 3 cups beef broth
16 - 2 tbsp tomato paste
17 - 2 tbsp olive oil
# How to Make It:
01 - Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
02 - Lower heat to medium. Add onions and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Stir in smoked paprika, cumin, and thyme. Cook for 1 minute, stirring constantly.
04 - Add carrots, celery, potatoes, and bell pepper. Mix well to combine.
05 - Return the browned beef to the pot, then add diced tomatoes, tomato paste, bay leaf, salt, and pepper.
06 - Pour in the beef broth, stirring to combine. Bring to a simmer.
07 - Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is very tender and vegetables are cooked through.
08 - Discard bay leaf. Taste and adjust seasoning if needed. Serve hot.
