Southwestern Braised Beef
Tender, flavor-packed, and irresistibly hearty, Southwestern Braised Beef is a one-pot wonder that transforms simple ingredients into a bold and savory masterpiece. This recipe features melt-in-your-mouth chunks of beef chuck roast seared to perfection and slow-cooked in a smoky, spicy sauce infused with chipotle peppers, chili powder, and smoked paprika. Bursting with the vibrant flavors of sautéed onions, bell peppers, garlic, and lime juice, this dish is as aromatic as it is satisfying. Perfectly versatile, it can be served over rice, alongside creamy mashed potatoes, or tucked into warm tortillas for a southwestern-inspired feast. With easy-to-follow instructions and a rich, tantalizing sauce, this slow-braised beef is the ultimate comfort food for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 4 garlic cloves (minced)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces diced tomatoes (canned, with juice)
- 1 cup beef broth
- 2 chipotle peppers in adobo sauce (chopped)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped, optional)
Instructions
Trim excess fat from the beef chuck roast and cut it into large chunks (approximately 2-3 inches each). Pat dry with paper towels.
Season the beef generously with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef chunks in batches, ensuring each piece is browned on all sides. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic, chili powder, ground cumin, and smoked paprika to the pot. Stir and cook for 1-2 minutes to toast the spices.
Pour in the can of diced tomatoes with their juice and the beef broth, stirring to scrape up any browned bits at the bottom of the pot.
Stir in the chopped chipotle peppers and return the seared beef to the pot. Ensure the beef is mostly submerged in the liquid.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and reduce the heat to low.
Allow the beef to braise for 2.5 to 3 hours, stirring occasionally. The beef is ready when it is fork-tender and easily pulls apart.
Once cooked, stir in the lime juice and adjust seasoning with additional salt and pepper if necessary.
Serve the braised beef with its sauce over rice, mashed potatoes, or as a filling for tortillas. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
