Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 medium Yukon Gold potatoes, peeled and diced (about 2 lbs)
- 2 medium sweet onions, diced
- 4 garlic cloves, minced
- 4 cups low-sodium beef broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 3 bay leaves
Instructions
- Peel and chop the potatoes into bite-sized pieces. Dice the onions and mince the garlic.
- In a large pot over medium-high heat, heat the vegetable oil. Sear the beef chunks until browned on all sides, about 5 minutes.
- Add the onions and garlic, sautéing until the onions are translucent.
- Pour in the beef broth, then add bay leaves, salt, and pepper. Stir well.
- Gently fold in the chopped potatoes until submerged in the broth.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for about 1.5 hours until the beef is fork-tender and potatoes are soft.
Notes
- Experiment with different potato varieties for enhanced texture.
- Add fresh herbs such as cilantro or parsley before serving for an aromatic touch.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg