Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 3 tbsp neutral oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 6 cloves garlic, minced
  • 0.5 cup fresh sofrito
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 8 oz tomato sauce
  • 2 cups beef bone broth
  • 1 tbsp apple cider vinegar
  • 2 large russet potatoes, peeled and cubed
  • 0.5 cup manzanilla olives, pitted
  • 2 bay leaves

Instructions:

  1. Pat the beef cubes bone-dry with paper towels to ensure a proper sear. Season generously with kosher salt and cracked black pepper.
  2. Heat neutral oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear the meat in three separate batches to avoid crowding, developing a deep mahogany crust on all sides. Remove meat and set aside.
  3. Reduce heat to medium. Add the diced onion and green bell pepper to the rendered beef fat, scraping the bottom of the pot to release the fond. Sauté until translucent.
  4. Add minced garlic, sofrito, ground cumin, and dried oregano. Toast the aromatics for 2 minutes until fragrant.
  5. Deglaze the pot with apple cider vinegar. Stir in the tomato sauce and beef bone broth. Return the beef and any accumulated juices to the pot. Add bay leaves.
  6. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour and 45 minutes, or until the beef is starting to yield to pressure.
  7. Stir in the cubed russet potatoes. Cover and cook another 30 minutes until the potatoes are fork tender.
  8. Add 0.5 cup manzanilla olives. Simmer uncovered for 10 minutes until the sauce is thick and glossy.