# 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:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and brown on all sides. Remove and set aside.
02 - Lower heat to medium. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add smoked paprika, cumin, and thyme to the pot and cook for 1 minute, stirring constantly.
04 - Incorporate carrots, celery, potatoes, and red bell pepper. Stir to combine.
05 - Return browned beef to the pot. Add diced tomatoes, tomato paste, bay leaf, salt, and black pepper.
06 - Pour in beef broth and stir. Bring to a simmer.
07 - Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
08 - Discard bay leaf. Adjust seasoning to taste and serve warm.
