Cazuela de Res

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Salt and pepper (to taste)
• Bay leaf (1)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Red wine (1/2 cup)
• Beef broth (4 cups)
• Tomatoes (2 large, diced)
• Corn kernels (1 cup)
• Green beans (1 cup, trimmed and halved)
• Red bell pepper (1, sliced)
• Potatoes (3 medium, cubed)
• Carrots (3 medium, sliced)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Beef chuck roast (2 pounds, cubed)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the beef cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the carrots, potatoes, red bell pepper, green beans, corn kernels, and diced tomatoes to the pot. Stir well.
5. Return the beef cubes to the pot and pour in the beef broth and red wine.
6. Add the cumin, paprika, bay leaf, salt, and pepper. Stir to combine.
7. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender.
8. Before serving, sprinkle fresh cilantro over the stew.
9. Serve hot and enjoy!