NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef chuck

0.25 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 cup red bell pepper

0.5 cup carrots

2 tbsp sweet paprika

0.5 tsp smoked paprika

0.5 cup tomato puree

1 cup beef broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried marjoram

PREPARATION

• 1

  Trim any excess fat from the beef chuck and cut into 1-inch cubes.

• 2

  Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Add the beef cubes, sea salt, and black pepper to the pot, searing until browned on all sides, then remove the beef and set aside.

• 4

  In the same pot, add the diced yellow onion, sliced carrots, and diced red bell pepper, sautéing for 5-7 minutes until the vegetables begin to soften.

• 5

  Stir in the minced garlic, sweet paprika, and smoked paprika, cooking for 1 minute until the spices are fragrant and toasted.

• 6

  Return the beef to the pot and pour in the tomato puree and beef broth, stirring well to deglaze the bottom of the pan.

• 7

  Add the dried marjoram and bring the liquid to a boil, then immediately reduce the heat to low.

• 8

  Cover the pot with a tight-fitting lid and simmer gently for 45 to 60 minutes, or until the beef is fork-tender and the sauce has thickened into a rich consistency.