Categories: Soup
Ingredients
- 3 tbsp vegetable oil, divided
- 4 cups chopped yellow onion
- 2 1/2 tsp kosher salt, divided
- 3 lbs. beef chuck roast, cut into 1-inch pieces
- 5 1/2 cups beef broth
- 1/4 cup tomato paste
- 1 1/2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 6 cups cubed peeled sweet potatoes
- Garnish: chopped fresh cilantro
Directions
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In a medium Dutch oven, heat 1 tbsp oil over medium-high heat. Add onion; cook until lightly browned, about 5 minutes. Remove from pot.
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Sprinkle 1 1/2 tsp salt all over the beef. Add remaining 2 tbsp oil to pot. Add half of beef; cook over medium-high heat, stirring occasionally, until browned, about 4 minutes. Remove from pot. Repeat with remaining beef.
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Gradually add broth to pot, scraping browned bits from bottom of pot with a wooden spoon. Return beef and onion to pot. Stir in tomato paste, chili powder, cumin and paprika; bring to a boil. Partially cover; reduce heat to medium-low. Simmer until beef is almost tender, about 1 hour and 20 minutes.
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Add sweet potatoes and remaining 1 tsp salt to pot. Cook, uncovered, until sweet potatoes are tender, about 30 minutes. Garnish with cilantro.