Cuban Beef Stew

This cuban beef stew is a hearty and flavorful dish, featuring tender beef simmered with a medley of vegetables and spices. It's perfect for a comforting dinner and pairs well with rice or crusty bread.
This recipe is dinner, scaled for 6 servings, with 20 min prep and 120 min cook.
Prep: 20 min · Cook: 120 min · Total: 140 min · Serves: 6
Quick cooking notes
- Core ingredients include beef chuck, bay leaves, olive oil, oregano.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 900 g beef chuck (cut into 1-inch cubes)
- 2 leaves bay leaves
- 2 tbsp olive oil (for browning)
- 1 tbsp oregano
- 1 large green bell pepper (chopped)
- 3 medium potatoes (diced)
- 4 cloves garlic (minced)
- 0.5 cup fresh cilantro (chopped for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 400 g canned diced tomatoes
- 500 ml beef broth
- 1 tbsp cumin
- 2 medium carrots (sliced)
- 1 large onion (chopped)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the beef cubes and brown them on all sides, then remove from the pot and set aside.
- In the same pot, add the chopped onion and green bell pepper, and sauté until softened.
- Stir in the minced garlic and cook for an additional minute.
- Return the browned beef to the pot and add the sliced carrots, diced potatoes, canned diced tomatoes, and beef broth.
- Add the bay leaves, cumin, oregano, salt, and black pepper, then bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 2 hours, or until the beef is tender.
- Remove the bay leaves, adjust seasoning if necessary, and serve hot, garnished with chopped cilantro.
Nutrition (per serving)
- Calories: 410
- Protein: 36 g
- Fat: 18 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 650 mg
Nutrition values are estimates based on stored ingredient totals and serving size.
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