Ingredients
4lbsbeef chuck roast
1tspkosher salt
½tspcoarse ground black pepper
3tbspvegetable oil
1tbspbutter
2clovesgarlic,minced
1jalapeno pepper,finely chopped
2tspground cumin
2tsppaprika
1tspkosher salt
8oztomato sauce
2cupsbeef broth
4carrots,peeled and cut into 2″ chunks
15ozcanned chickpeas,drained and rinsed
¾cuppeas,thawed
1cupheavy cream
Preparation
Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
Cook on both sides until seared well, 6-8 minutes on each side.
Remove the beef from the pot.
Add in the butter, garlic, jalapeño, and remaining spices and cook until fragrant, about 30 seconds.
Pour in the beef broth and tomato sauce and stir until combined.
Add the carrots, chickpea, and beef to the pot, cover the pot with a lid. Place in a 325 degrees F oven and cook for 3 hours.
Mix in the peas and the heavy cream and cook an additional 30 minutes.
