Ingredients:

  • 2 lbs (900g) Beef chuck, cut into 1-inch (2.5cm) cubes
  • 2 tbsp Olive oil (or vegetable oil)
  • 1 large Onion, finely diced (approx. 1 cup / 200g)
  • 2 cloves Garlic, minced
  • 1 Green bell pepper, finely diced (approx. 1 cup / 150g)
  • 1 Red bell pepper, finely diced (approx. 1 cup / 150g)
  • 2 tbsp Tomato paste (30ml)
  • 1 (14.5 oz / 400g) can Diced tomatoes, undrained
  • 1 (12 oz / 340g) bottle Dark beer, such as stout or porter (optional)
  • 2 cups (475ml) Beef broth
  • 2 tbsp Chilli powder (mild to medium)
  • 1 tbsp Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 tsp Dried oregano
  • 1/4 tsp Cayenne pepper (or more, to taste)
  • 1 tsp Brown sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions:

  1. Season beef with salt and pepper. Heat oil in the Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
  2. Reduce heat to medium. Add onion and bell peppers to the pot and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add the spice blend and cook, stirring constantly, for 30 seconds until fragrant.
  4. Pour in the dark beer (if using) and scrape the bottom of the pot to loosen any browned bits.
  5. Add the diced tomatoes, beef broth, and seared beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender. Stir occasionally.
  6. Taste and adjust seasoning as needed. Add more salt, pepper, chilli powder, or cayenne pepper to your liking.
  7. Ladle into bowls and serve with your favourite toppings.