2 pounds boneless beef chuck roast, cut into 1-inch pieces
salt & pepper
1 TBSP plus 2 TBSP olive oil
8 ounces Roma tomatoes, chopped
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and chopped
1 jalapeno pepper, chopped
3 TBSP flour
1 TBSP ground cumin
4 cups water
1 pound russet potatoes, cut into 1-inch pieces
DIRECTIONS
Season the beef pieces generously all over with salt & pepper, set aside.
Heat 1 TBSP of the oil in a dutch oven over medium-high heat. When the oil is hot add the beef to the dutch oven and cook until browned on all sides, about 6 minutes. Transfer the beef to a plate and set aside.
Keep the dutch oven over medium-high heat and add the remaining 2 TBSP of oil. Add the tomatoes, onion, garlic, and jalapeno to the oil and cook, stirring occasionally, until vegetables start to soften, about 4 minutes.
Stir in the flour, cumin, 1 tsp salt, and 1/2 tsp pepper until well combined. Stir in the water and beef then bring to a boil.
Cover the dutch oven and reduce the heat to medium-low. Simmer over medium-low for about 2 hours or until beef is tender.
Take off the lid and stir in the potatoes. Increase the heat to medium and cook with the lid off, stirring occasionally, until potatoes are tender and the stew starts to thicken, 20 to 25 minutes.
Take off the heat and allow to cool for 15 minutes. Taste and season with additional salt & pepper if necessary.
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