Prep time: 30 mins
Cook time: 2hr 45 mins
Total time: 3hr 15 mins
pounds beef chuck roast, cut into 2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
tablespoons olive oil
1 yellow onion, chopped
carrots, peeled and cut into ½-inch thick coins
1 green bell pepper, cut into ½ inch cubes
cloves garlic, minced
1 tablespoon Spanish paprika
1 teaspoon dried oregano
2 bay leaves
28 ounces diced tomatoes
15 ounces crushed tomatoes
1/3 cup tomato paste
1/2 cup green olives, sliced
1 cup green peas
1 Toss beef cubes with flour, salt, and pepper, then preheat oven to 325 degrees.
2 In a large Dutch oven, heat the oil over high heat and sear the steak on both sides until it is deeply browned.
3 To cook the onions, reduce the heat to medium and add them to the pan. Cook for about 6 minutes or until they become translucent.
4 Stir in the bell pepper, carrots, and garlic.
5 Stir in the meat, paprika, oregano, bay leaves, chopped tomatoes, crushed tomatoes, tomato paste, and tomato sauce.
6 Two to two and a half hours in the oven covered.
7 Immediately after removing from the oven, add the peas and olives and toss to combine.
8 Reheat for 15 more minutes in the oven.
9 Taking out of the oven. Blend and serve.