2 Tbsp. canola oil
1.5 lbs. thick-cut chuck roast, in 1″ cubes
1.5 lbs. thick-cut chuck roast, in 1″ cubes
- Heat oil in a Dutch oven over medium heat
- Brown meat on all sides and remove to a plate
1 onion, diced
1 bell peppers, diced
4 cloves garlic, minced
2 tsp. oregano
2 tsp. cumin
2 tsp. paprika
1/8 tsp. allspice
1/8 tsp. cloves
2 tsp. salt
1/2 tsp. pepper
1/2 cup dry white wine
1 bell peppers, diced
4 cloves garlic, minced
2 tsp. oregano
2 tsp. cumin
2 tsp. paprika
1/8 tsp. allspice
1/8 tsp. cloves
2 tsp. salt
1/2 tsp. pepper
1/2 cup dry white wine
- Add onion and peppers to the pot and cook over medium heat for 15-20 minutes until very tender
- Add the garlic and spices and cook for another minute
- Add the white wine and bring it to a rapid boil, deglazing the pan
1 cup chicken broth
15 oz. can crushed tomatoes
6 oz. tomato paste
15 oz. can crushed tomatoes
6 oz. tomato paste
- Add to the pan and simmer for 5 minutes
6 baby carrots, cut in half
1 stalk celery, cut in half
2 bay leaves
1 stalk celery, cut in half
2 bay leaves
- Add to the pot along with the meat
- Bring to a boil, then cover and simmer for 3-4 hours or until the meat is fork tender and shreds easily
6 green olives, rinsed and minced
1/4 cup roasted red peppers, diced
1 Tbsp. capers, rinsed and drained
1/4 cup roasted red peppers, diced
1 Tbsp. capers, rinsed and drained
- Discard the celery and bay leaves
- Remove the meat to a plate, shred it, then return to the pot
- Add olives, peppers, and capers
- Simmer uncovered for 30 minutes to thicken
- Serve with black beans, rice, and sweet plantains