Ingredients
- 3 pounds beef stew meat (such as chuck roast), cut into 2-inch chunks
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- Salt to taste
- Water (enough to cover the meat)
Instructions
- Trim excess fat from the beef and cut into evenly sized 2-inch chunks if needed.
- Place beef in a large heavy-bottomed pot or Dutch oven over medium heat and brown lightly on all sides.
- Add chopped onion and cook 4–5 minutes until softened.
- Stir in minced garlic and cook 1–2 minutes until fragrant.
- Add enough water to fully cover the meat and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 2 1/2 to 3 hours until beef is fork-tender.
- Adjust seasoning with salt as needed.
- If desired, simmer uncovered for 10–15 minutes to slightly thicken the broth.
- Serve hot as a stew or shred the meat for tacos or other dishes.
Notes
- Chuck roast works best for tender, flavorful results.
- Simmer low and slow for maximum tenderness.
- Broth can be reduced further for a thicker consistency.
- Flavor improves the next day after resting.
- Can be prepared in a slow cooker or pressure cooker.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 135 mg
