The beef browns in batches first, then onion, bell pepper, garlic, tomato paste and spices build the base of the gravy.
It simmers for 75 minutes before the potatoes and carrots go in for another 30 to 40, and a flour slurry thickens the gravy at the end. The rice is how it is served.
Why This Recipe Works
- Browning in batches gives colour instead of steam.
- Cooking the tomato paste and spices for a minute deepens them.
- Adding the vegetables later keeps them from disintegrating.
- A flour slurry thickens the gravy without dulling the flavour.
Four Phases of the Braise
Most of the two hours is unattended.
Stage 1 of 4
Brown
Steps 1–1 of 4
Seasoned beef cubes browned in batches in a Dutch oven.
- Beef brownedSeason the beef with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches; transfer to a plate.
Stage 2 of 4
Base
Steps 2–2 of 4
Onion and bell pepper, then garlic, tomato paste, cumin, chili powder and oregano.
- Base builtLower the heat to medium. Cook the onion and bell pepper for 5 minutes, then add the garlic, tomato paste, cumin, chili powder and oregano for 1 minute.
Stage 3 of 4
Braise
Steps 3–3 of 4
Beef and broth for 75 minutes, then potatoes and carrots for 30 to 40 more.
- Braised with vegetablesReturn the beef to the pot with the broth. Bring to a simmer, cover partially and cook 75 minutes. Add the potatoes and carrots and continue simmering 30 to 40 minutes, until the beef is fork-tender and the vegetables are soft.
Stage 4 of 4
Thicken
Steps 4–4 of 4
Flour slurry stirred in and simmered 3 to 5 minutes, served over rice.
- Thickened and servedStir in the flour slurry and simmer 3 to 5 minutes until the gravy thickens. Serve over white rice.
How to Make It
Beef browned
Season the beef with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches; transfer to a plate.
Base built
Lower the heat to medium. Cook the onion and bell pepper for 5 minutes, then add the garlic, tomato paste, cumin, chili powder and oregano for 1 minute.
Braised with vegetables
Return the beef to the pot with the broth. Bring to a simmer, cover partially and cook 75 minutes. Add the potatoes and carrots and continue simmering 30 to 40 minutes, until the beef is fork-tender and the vegetables are soft.
Thickened and served
Stir in the flour slurry and simmer 3 to 5 minutes until the gravy thickens. Serve over white rice.
Ingredient Notes
- Beef chuck
- Two pounds in 1-inch cubes, browned in batches.
- Potatoes and carrots
- A pound of Yukon Golds and two carrots, added for the last stretch.
- Cooked white rice
- Four cups, the serving base shown with the stew.
Success Tips
- Do not crowd the pot when browning; work in two or three batches.
- Keep the braise at a gentle simmer, not a boil.
- Stir the slurry in slowly and give it a few minutes to thicken.
Serving Ideas
Spoon the stew over white rice and finish with chopped cilantro.
Storage and Reheating
Refrigerate
Refrigerate up to 4 days; reheat to 165°F.
Frequently Asked Questions
What goes in the stew?
Beef chuck with potatoes and carrots in a cumin and chili gravy.
How long does the braise take?
About an hour and 45 minutes in total, with the vegetables added for the last 30 to 40 minutes.
