Hearty Beef Stew


2 lbs chuck roast
1 tablespoon olive oil
1/2 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
1/2 cumin
1/2 garlic powder
2 1/2 cups diced tomato
2 cubes beef bouillon 
6 medium carrots peeled and cut into large chunks
4 large russet potatoes peeled and cut into large chunks
1 tablespoon of flour ( used to thicken sauce)

Cut up chuck roast into chunks. In a cast iron pot heat oil and saute onions over medium heat. Once onions are translucent add meat. sprinkle meat with salt, pepper, cumin and garlic powder. Increase heat to medium high heat. stir and allow to cook for about 5 minutes or until all sides of meat are brown. Next, add diced tomato. 

Cover with lid and lower the heat to medium and cook for 10 to 15 minutes.

After 10-15 minutes remove lid and add 1 cup of water and add 2 bouillon cubes and stir.

Once the cubes have dissolved, remove about 1/4 of sauce from pot and allow to cool. Once cooled add flour and whisk to dissolve any lumps. return the sauce to pot and stir. Add carrots and potatoes. stir.

Cover and allow the stew to cook over low heat for 1 hour, occasionally stirring.

Serve over rice! Enjoy!

Buen Provecho!!