Brazilian-Style Braised Beef with Potatoes

Ingredients

Beef chuck roast

2 pounds, cut into 1.5-inch cubes

Potatoes

4 medium, peeled and cut into chunks

Bell pepper

1 large, diced (any color)

Onion

1 large, chopped

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Beef broth

2 cups

Red wine

1 cup

Cumin

1 teaspoon

Paprika

1 teaspoon

Bay leaves

2

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

1 teaspoon (to taste)

Black pepper

1/2 teaspoon (to taste)

Oil

2 tablespoons (for browning beef)

Instructions

1. In a large pot or Dutch oven, heat the oil over medium-high heat until shimmering.
2. Add the beef chunks in batches, browning them on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
4. Stir in the tomato paste and cook for an additional minute to enhance its flavor.
5. Pour in the beef broth and red wine, stirring well to combine all the ingredients.
6. Return the browned beef to the pot. Add the diced potatoes, chopped bell pepper, bay leaves, paprika, cumin, salt, and pepper. Stir to ensure everything is well mixed.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the potatoes are cooked through.
8. Once cooked, remove the bay leaves and discard them.
9. Garnish the dish with fresh parsley before serving.
10. Serve the braised beef with potatoes hot, accompanied by a side of fluffy rice or crusty bread to soak up the delightful sauce.