2½ tablespoons oil

2 pounds chuck steak, cubed

1 large onion, chopped

1 large bell pepper, chopped

3 cloves garlic, minced

1 tablespoon tomato paste

2 large tomatoes, diced (or 1 (15 oz) can diced tomatoes)

2 tablespoons all-purpose flour

1 teaspoon salt

½ teaspoon pepper

1 teaspoon ground cumin

1 teaspoon chili powder

2 cups beef broth

Cook Mode Prevent your screen from going dark

Heat oil in a large skillet over medium-high heat. Sear beef cubes on all sides; remove and set aside.
Add onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste and diced tomatoes. Simmer for 2–3 minutes.
Sprinkle flour over mixture and stir. Add salt, pepper, cumin, and chili powder.
Return beef to the skillet and pour in beef broth. Stir to combine.
Bring to a boil, then reduce to low, cover, and simmer for 1½ to 2 hours, until beef is tender and sauce thickens.
Serve hot over rice, in tortillas, or with beans.

Add heat with jalapeños or cayenne.

Mix in vegetables like potatoes or carrots for added nutrition.

Replace beef with chicken as desired.

Use cornstarch or gluten-free flour to make it gluten-free.