2 lbs beef chuck, cut into 1-inch cubes
2 tbsp oil
1 onion, chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
2 tbsp tomato paste
2 cups beef broth
1 cup water
1 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 bay leaf
1 potato, peeled and diced
1 bell pepper, chopped
2 tbsp chopped cilantro
Heat oil in a large pot over medium-high heat
Brown the beef on all sides
Add onion and cook until softened
Add garlic and cook for 1 minute
Stir in flour and tomato paste
Add beef broth, water, salt, pepper, cumin, chili powder, and bay leaf
Bring to a boil, then reduce heat to low
Cover and simmer for 1.5 to 2 hours, stirring occasionally
Add potato and bell pepper
Simmer until beef is tender and vegetables are cooked
Remove bay leaf
Stir in cilantro
Serve hot