Ingredients
3lbsbeef chuck roast,cut into 2-inch cubes
3tbspflour
1tspkosher salt
½tspcoarse ground black pepper
3tbspolive oil
1yellow onion,chopped
2carrot,peeled and cut into ½-inch thick coins
1green bell pepper,cut into ½-inch cubes
4clovesgarlic,minced
1tbspSpanish paprika
1tspdried oregano
2bay leaves
3medium-sized waxy potatoes,diced or roughly chopped
28ozdiced tomatoes
15ozcrushed tomatoes
⅓cuptomato paste
½cupgreen olives,sliced
1cupgreen peas
Preparation
Preheat oven to 325 degrees F and toss beef cubes with flour, salt, and pepper.
Heat oil in a large dutch oven on high heat and cook the beef on all sides until well browned, then remove from the pan.
Lower heat to medium, add in the onions and cook for about 5 to 6 minutes until translucent.
Add in the carrots, bell pepper, and garlic and stir well.
Add in the paprika, oregano, bay leaves, diced tomatoes, crushed tomato, tomato paste, and beef. Stir well.
Cook, covered in the oven, for 2 to 2½ hours.
Remove from the oven, add peas and olives, and stir well.
Place back in the oven for 15 minutes.
Remove from oven. Stir and serve.
