Ingredients

• 1.5 pounds of well-marbled beef chuck, cut into 1-inch cubes
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves of fresh garlic, minced
• 2 large ripe tomatoes, diced
• 2 medium carrots, peeled and sliced into ½-inch rounds
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 1 small head of green cabbage, cut into 2-inch wedges
• 1 large bell pepper, seeded and sliced into strips
• 1 cup of homemade or low-sodium beef broth
• 1 teaspoon of fragrant dried cumin
• 1 teaspoon of sweet paprika
• ½ teaspoon of coarsely ground black pepper
• 1 teaspoon of fine sea salt
• ¼ cup of fresh chopped parsley for garnish

Directions

• Heat the rich extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers.
• Add the well-marbled beef chuck cubes and sear for 4–5 minutes, turning occasionally, until browned on all sides.
• Stir in the thinly sliced yellow onion and cook for 3–4 minutes until softened and translucent.
• Add the minced fresh garlic and cook for 1 minute until fragrant.
• Mix in the diced ripe tomatoes, fragrant dried cumin, sweet paprika, coarsely ground black pepper, and fine sea salt, cooking for 2 minutes to release their oils.
• Pour in the homemade or low-sodium beef broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
• Arrange the peeled and sliced carrot rounds and peeled potato chunks over the meat in an even layer.
• Layer the 2-inch green cabbage wedges and sliced bell pepper strips on top without stirring.
• Cover the pot tightly, reduce heat to low, and simmer for 1 hour and 15 minutes until the meat is fork-tender.
• Remove from heat, let stand covered for 5 minutes, then garnish with fresh chopped parsley.

Photos