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Ingredients 1 1/2 lbs (680 g) beef chuck roast meat 3 fresh Roma tomatoes (180 g)

1 small onion (100 g) 3 cloves fresh garlic (15 g) 3 Tbsp (45 ml) cooking oil 1/2 tsp (2.5 g) salt 1/2 tsp (1 g) black pepper 1 tsp (3 g) ground cumin 1 Tbsp (10 g) beef bouillon powder 3 Tbsp (30 g) all-purpose flour

3 cups (709 ml) water

  1. Prepare the ingredients by cutting beef into 1/2 inch pieces, small dice the tomatoes, finely chop the onions and finely mince the garlic.

  2. In a preheated skillet with a lid, add cooking oil and brown the meat over a high heat. Remove the browned meat from the skillet and set aside until needed.

  3. Lower the heat to medium and in the same skillet sauté the chopped onions, tomatoes and garlic until the tomatoes have softened and the onions are translucent.

  4. Now add browned meat back into the skillet with the sauté and combine well over a medium heat. Add salt, pepper, ground cumin and beef bouillon powder. Then combine.

  5. Now sprinkle flour evenly over everything in the skillet, cook and combine well for 1 to 2 minutes or until a golden brown crust forms at the bottom of the pan.

  6. Add in water slowly while mixing. A sauce should form.

  7. Bring to a gentle simmer, cover with a lid, lower the heat and simmer for at least 1 hour or until the meat is tender. Stir occasionally while it simmers to prevent the bottom from burning. Adjust heat source accordingly. Extra water may be needed during the cooking process if meat needs to cook longer to become tender.

  8. Once the meat is tender and the gravy has thickened, turn off the heat. Set for ten minutes and serve.


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