Categories: Soup

Ingredients

• 3 tbsp vegetable oil, divided
• 4 cups chopped yellow onion
• 2 1/2 tsp kosher salt, divided
• 3 lbs. beef chuck roast, cut into 1-inch pieces
• 5 1/2 cups beef broth
• 1/4 cup tomato paste
• 1 1/2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 6 cups cubed peeled sweet potatoes
• Garnish: chopped fresh cilantro

Directions

1. In a medium Dutch oven, heat 1 tbsp oil over medium-high heat. Add onion; cook until lightly browned, about 5 minutes. Remove from pot.

2. Sprinkle 1 1/2 tsp salt all over the beef. Add remaining 2 tbsp oil to pot. Add half of beef; cook over medium-high heat, stirring occasionally, until browned, about 4 minutes. Remove from pot. Repeat with remaining beef.

3. Gradually add broth to pot, scraping browned bits from bottom of pot with a wooden spoon. Return beef and onion to pot. Stir in tomato paste, chili powder, cumin and paprika; bring to a boil. Partially cover; reduce heat to medium-low. Simmer until beef is almost tender, about 1 hour and 20 minutes.

4. Add sweet potatoes and remaining 1 tsp salt to pot. Cook, uncovered, until sweet potatoes are tender, about 30 minutes. Garnish with cilantro.

Email to a friend | Print this recipe | Back