Tender Spiced Stewed Beef

• 3 lbs top blade steaks or a boneless chuck roast
• 3 TBSP olive oil
• Salt and Pepper to taste
• 2 tsp paprika
• 1 tsp ancho chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano leaves
• 2 TBSP all purpose flour
• 1 onion, peeled and left whole
• 5 garlic cloves, peeled
• 3 TBSP tomato paste
• Small 10 oz can of diced fire roasted tomatoes
• 2 cups chicken stock, plus more as needed
• 2 bay leaves
• 2 TBSP soy sauce
• 2 tsp sugar or brown sugar
• fresh herbs such as thyme and rosemary (6 sprigs or so)
• 2 TBSP cilantro, optional, for serving

Instructions

1. 1

   Preheat the oven to 300°F (150°C). That's right, we will cook it low and slow!

2. 2

   If you have steaks, dry them with paper towels and season very liberally with salt and pepper. If you have a roast, slice it into 1.5 inch (4 cm) steaks, then dry and season them. Preheat oil in a large heavy-bottomed skillet. This step will likely need to be done in 2 batches so that you don't overcrowd the pan—if it's overcrowded, it will steam the steaks instead of searing them. Sear each steak for about 5 minutes per side on high heat until nicely golden brown. Remove to a plate.

3. 3

   Reduce heat to medium and add the whole onion and garlic cloves. Cook for a few minutes until browned and fragrant. Add the tomato paste and cook for 2 minutes to cook off that canned taste. Add 2 cups (480 ml) of stock and diced tomatoes and bring to a simmer. Transfer the contents to a heavy Dutch oven. Add bay leaves, soy sauce, sugar, and fresh herbs.

4. 4

   Slice your steaks into thick 2 inch (5 cm) chunks. Don't be tempted to slice them smaller than that, or your meat will be overcooked and not as tender. Dust them with flour and spices (paprika, onion powder, garlic powder, oregano, and ancho chili powder) and transfer to the Dutch oven. The stock should almost cover the beef, but not all the way—we are braising, not boiling the meat.

5. 5

   Bring your stew to a gentle simmer and transfer the whole pot to the preheated oven. Leave the lid slightly ajar (this will help thicken your sauce). Bake in the preheated oven for 2 to 2.5 hours. I would go ahead and check after 2 hours, and if it's fall-apart tender, your meat is done. If not, it can use up to another half an hour of stewing.

6. 6

   Remove the pot from the oven. Discard the onion and bay leaves. Remove the meat to a plate. Place the sauce on the stove over medium-high heat and cook until the sauce reaches a consistency that is no longer runny and to your liking. Taste and adjust the seasoning to your liking. Return the meat to the pot and stir it to coat it with the sauce. Serve on top of rice, garnished with cilantro.