Classic Easy Cuban Beef Stew
Experience the vibrant, soulful flavors of Havana with this easy-to-make beef stew. Built on a traditional aromatic sofrito of bell peppers, onions, and garlic, this dish uses cumin, oregano, and fresh lime juice to create an authentic Caribbean profile. Perfectly tender, this hearty meal is a testament to how simple pantry staples and slow-cooking techniques can transform basic ingredients into a restaurant-quality feast in your own home.
Ingredients
- 2 lbs Beef Chuck Roast, cut into cubes
- 1 large White Onion, diced finely
- 1 medium Green Bell Pepper, cored and minced
- 4 Garlic Cloves, pressed or minced
- 2 tbsp Ground Cumin
- 1 tsp Dried Oregano
- 8 oz Tomato Sauce, no salt added
- 1 cup Vegetable Broth or Water
- 3 tbsp Fresh Lime Juice
- 2 tbsp Olive Oil
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat.
- Add the diced onion and bell pepper to the oil and sauté for eight minutes until soft and translucent.
- Stir in the minced garlic and cook for one minute until fragrant.
- Sear the beef cubes in the pot until a brown crust develops on all sides.
- Add the cumin, oregano, and tomato sauce, stirring to coat the beef.
- Pour in the vegetable broth or water to cover the ingredients.
- Reduce heat to low, cover the pot tightly, and simmer for forty minutes until the beef is fork-tender.
- Stir in the fresh lime juice just before serving.
Notes
Substitute beef with firm jackfruit for a delicious vegetarian version. Serve with black beans or white rice to complete the meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.