Ingredients

• 800 g beef chuck roast
• 2 piece onions
• 3 piece potatoes
• 2 piece carrots
• 200 g green beans
• 2 tbsp tomato paste
• 400 g diced tomatoes
• 4 tbsp olive oil
• 4 clove garlic cloves
• 500 ml beef broth
• 1 tsp paprika
• 1 tsp ground cumin
• 2 piece bay leaves
• 1 bunch fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare the beef

   Cut the beef chuck roast into 3cm cubes, removing any excess fat. Pat the pieces completely dry with paper towels. Heat 2 tbsp olive oil in a large heavy-bottomed pot over high heat for 2 minutes until shimmering. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side until golden brown on all sides. Do not overcrowd the pot or the meat will steam instead of browning.

2. Sauté the aromatics

   Reduce heat to medium and add remaining 2 tbsp olive oil to the same pot. Add finely chopped onions and cook for 6-8 minutes until soft and translucent, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will become bitter.

3. Build the sauce base

   Add tomato paste to the pot and cook over medium heat for 2 minutes, stirring constantly until it darkens and becomes aromatic. Add paprika and cumin, stirring for 30 seconds until fragrant. Pour in diced tomatoes and cook for 3-4 minutes until slightly reduced. Do not skip cooking the tomato paste as this develops deep flavor.

4. Add beef and liquid

   Return the browned beef to the pot along with any accumulated juices. Add bay leaves and pour in beef broth until meat is just covered. Bring to a boil over high heat, then reduce to low heat and cover. Simmer for 1 hour 15 minutes until beef starts to become tender. Do not boil vigorously or the meat will become tough.

5. Add root vegetables

   Peel and cut potatoes into 4cm chunks and carrots into 2cm rounds. Add them to the pot and gently stir. Cover and continue simmering over low heat for 20 minutes until potatoes are almost tender when pierced with a fork. Do not stir too vigorously to avoid breaking the vegetables.

6. Add green beans

   Trim green beans and cut into 3cm pieces. Add them to the stew and simmer uncovered over low heat for 15-20 minutes until beans are tender and the sauce has thickened slightly. The stew should have a rich, coating consistency. Do not overcook the green beans or they will become mushy.

7. Final seasoning and garnish

   Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed. Remove from heat and let rest for 5 minutes. Finely chop fresh parsley and sprinkle over the stew just before serving. The beef should be fork-tender and the vegetables should hold their shape. Do not add parsley too early or it will lose its bright color.

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