Start by chopping your vegetables and cutting the beef into bite-sized pieces. Having everything prepped will make the cooking process smooth and enjoyable. Trust me; it’s a game changer!

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef. Sear it for about 5-7 minutes until it’s brown on all sides.

Browning the meat adds depth to the flavor by developing those glorious caramelized bits.

Remove the beef and set it aside. In the same pot, add the chopped onion, green bell pepper, garlic, and jalapeño. Sauté for about 5 minutes, stirring regularly. You want them soft but still vibrant.

Once the vegetables are tender, stir in the chopped tomatoes and tomato paste. Let them mingle for a minute.

Then, sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir everything well to coat those veggies.

Return the seared beef to the pot. Crumble in the beef bouillon cube for extra depth of flavor. Pour in the beef broth, scraping the bottom of the pot to lift any stuck bits of goodness. The aroma will be incredible!

Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for about 1.5 to 2 hours.

Stir occasionally. If you want it thicker, you can uncover it halfway through. It’s a slow dance of flavors developing.

If you’d like a thicker sauce, mix the flour with a bit of water to create a slurry and stir it into the simmering stew. Cook for another 10-15 minutes until it thickens to your liking.

Once the beef is tender and the sauce has reached your preferred consistency, remove it from heat. Serve it warm, garnished with fresh cilantro, and enjoy it alongside the sides we've discussed!