Spicy Beef and Black Bean Stew with Chipotle and Cilantro

Ingredients

• 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 tablespoon tomato paste
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 3 cups beef stock
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 bay leaves
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 0 salt and black pepper, to taste

Method

1. 1

   Season the beef cubes evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   Heat the vegetable oil in a 6-quart pot over medium-high heat. Brown the beef in batches, about 3 minutes per side, until deeply seared, then transfer to a plate.

   8:00 · Brown beef
3. 3

   Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Soften vegetables
4. 4

   Stir in the garlic, chipotle peppers, tomato paste, cumin, smoked paprika, and oregano, and cook until fragrant, about 1 minute.

   1:00 · Toast spices
5. 5

   Return the browned beef to the pot and pour in the beef stock and diced tomatoes. Add the bay leaves and bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer until the beef is fork-tender, about 2 hours, stirring occasionally.

   2:00:00 · Simmer stew
7. 7

   Stir in the black beans and continue simmering uncovered until the stew thickens slightly, about 20 minutes.

   20:00 · Thicken stew
8. 8

   Remove the bay leaves and discard. Stir in the cilantro and lime juice.

9. 9

   Taste and adjust seasoning with salt and black pepper as needed before serving.