Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sear 900 grams of beef chuck roast, cut into 5 cm cubes, in 2 tablespoons of olive oil until well browned on all sides.

2. 2

   Add 1 large yellow onion, finely chopped, and 4 garlic cloves, minced, to the pot, cooking until softened for about 5 minutes.

3. 3

   Stir in 1 red bell pepper, diced, 1 green bell pepper, diced, and 2 medium ripe tomatoes, roughly chopped, along with 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 2 dried bay leaves.

4. 4

   Pour in 1 liter of beef broth and add 400 grams of cooked chickpeas, ensuring the meat is mostly submerged.

5. 5

   Bring the mixture to a gentle simmer, then cover the pot and reduce heat to low, cooking for 3 to 4 hours, or until the beef is fork-tender, stirring occasionally.

6. 6

   Remove the bay leaves, season the stew with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper, and stir in 0.25 cup of fresh chopped cilantro just before serving.