Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 6 cups low-sodium beef broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 3 large Yukon Gold potatoes, peeled and cubed
  • 2 medium carrots, sliced into rounds
  • 1 cup frozen corn
  • 1 can (15 oz) black beans, drained and rinsed

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper crust. Season with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat until shimmering. Brown the beef in batches until a mahogany-colored sear forms on all sides. Remove beef and set aside on a plate.
  3. Reduce heat to medium. In the remaining beef fat, sauté the diced onion until translucent. Stir in the minced garlic, tomato paste, cumin, paprika, and oregano. Cook for 2 minutes, stirring constantly, until the spices smell toasted.
  4. Deglaze the pot by pouring in 1 cup of beef broth, scraping the brown bits from the bottom. Return the seared beef and any accumulated juices to the pot. Add the remaining broth and the fire-roasted tomatoes.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes.
  6. Stir in the cubed potatoes and carrots. Simmer, covered, for another 20–30 minutes until the potatoes are fork-tender.
  7. Stir in the black beans and corn during the last 5 minutes of cooking to heat through.