Ingredients:

  • 2 lb (900 g) beef chuck, trimmed and cut into 1–1½ inch (2.5–3.8 cm) cubes (use leaner chuck or 93% lean stew beef for a 'skinny' version)
  • 1–2 tsp kosher salt (adjust to taste)
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil (15 mL) — optional, for searing
  • 1 large yellow onion, diced (about 1½–2 cups / 225–300 g)
  • 1 large green bell pepper, seeded and chopped (about 1 cup / 150 g)
  • 3 cloves garlic, minced (about 1 tbsp / 9 g)
  • 1 (14 oz / 400 g) can diced tomatoes (undrained)
  • 1 (8 oz / 225 g) can tomato sauce (or 3/4 cup / 180 mL crushed tomatoes)
  • 1½ cups (360 mL) low-sodium beef broth (or chicken broth)
  • 1 tbsp ground cumin (8 g)
  • 1 tsp dried oregano (1 g) — preferably Mexican oregano
  • 1–2 tsp chili powder (optional, 2–4 g) or smoked paprika for milder smoky flavor
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce (15 mL) or 1 tsp low-sodium soy sauce (5 mL) — optional
  • 1–2 tbsp fresh lime juice (15–30 mL), to finish
  • 2 tbsp chopped fresh cilantro (optional, for garnish)
  • Salt and pepper to taste before serving
  • Optional thickener: 1–2 tbsp cornstarch + 2 tbsp cold water (slurry) OR 2 tbsp masa harina mixed with 1/4 cup warm water

Instructions:

  1. Pat the beef dry and season all over with 1–2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper; chop the onion and bell pepper and mince the garlic.
  2. Optional but recommended — heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat and brown the beef in batches until well-browned on all sides (about 2–3 minutes per side); transfer browned beef to the slow cooker.
  3. Add the diced onion, chopped bell pepper and minced garlic to the slow cooker around and over the beef.
  4. Pour in the diced tomatoes with their juices and the tomato sauce, then add 1½ cups low-sodium beef broth. Stir in 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1–2 teaspoons chili powder or smoked paprika, 1 bay leaf, and 1 tablespoon Worcestershire sauce or 1 teaspoon soy sauce if using; gently combine.
  5. Cover and cook on LOW for 6–8 hours or on HIGH for about 4 hours, until the beef is fork-tender and easily pulls apart.
  6. If the sauce is thin, mix 1–2 tablespoons cornstarch with equal cold water (or 2 tablespoons masa harina with 1/4 cup warm water) and stir the slurry into the slow cooker; set to HIGH and cook 10–20 minutes until the sauce thickens. Remove the bay leaf.
  7. Stir in 1–2 tablespoons fresh lime juice, adjust salt and pepper to taste, and garnish with chopped cilantro. Serve over rice, with warm tortillas, or alongside beans.