# What You'll Need:
→ Meats
01 - 1.75 pounds 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 ounces canned diced tomatoes
→ Spices & Seasonings
09 - 2 tablespoons smoked paprika
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried thyme
12 - 1 bay leaf
13 - 1 teaspoon salt
14 - ½ teaspoon freshly ground black pepper
→ Liquids
15 - 3 cups beef broth
16 - 2 tablespoons tomato paste
17 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef in batches and brown on all sides. Remove and set aside.
02 - Reduce heat to medium and cook onions for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add smoked paprika, ground cumin, and dried thyme, stirring constantly for 1 minute to release aromas.
04 - Stir in carrots, celery, potatoes, and red bell pepper, mixing thoroughly.
05 - Return browned beef to the pot. Stir in diced tomatoes, tomato paste, bay leaf, salt, and black pepper.
06 - Pour in beef broth, stir well, and bring to a gentle simmer.
07 - Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is tender and vegetables are fully cooked.
08 - Discard bay leaf, taste, adjust seasoning as needed, and serve hot.
