Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 pounds of beef chuck roast dry and season it with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the seasoned beef in batches for 5-7 minutes until well-caramelized, removing it to a plate afterwards.

3. 3

   Add 1 large yellow onion, chopped, and 1 chopped red bell pepper to the pot, sautéing them for 5 minutes until softened.

4. 4

   Stir in 3 minced cloves of garlic, 2 tablespoons of harissa paste, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano, cooking for 1 minute until fragrant.

5. 5

   Return the browned beef to the pot, then pour in 1.5 cups of beef broth and 0.5 cup of crushed tomatoes, scraping the bottom of the pot to loosen any browned bits.

6. 6

   Add 1.5 pounds of Yukon gold potatoes, cut into 1-inch pieces, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes until the beef and potatoes are fork-tender.

7. 7

   Stir in 2 tablespoons of fresh parsley before serving this hearty simmer.