Spicy Mexican Beef Stew

Marinating the Meat In a bowl, combine the beef chuck, cumin, paprika, chili powder, oregano, and lime juice. Mix until the meat is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Searing the Meat In a large pot, heat some oil over medium-high heat. Add the marinated beef cubes in batches and sear until browned on all sides. Set aside.

Sautéing the Aromatics In the same pot, add a little more oil if needed. Sauté the diced onion, minced garlic, and diced bell pepper until softened.

Building the Stew Add the diced tomatoes, beef broth, tomato sauce, corn kernels, black beans, and chopped jalapeno to the pot. Bring to a simmer.

Simmering the Stew Return the seared beef to the pot. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is tender.

6.Garnish with chopped cilantro before serving.