Ingredients
- 1 (3-4 pound) beef chuck roast, trim off fat and cut into 1-inch cubes
-
2 tablespoons barbeque rub
-
¼ teaspoon cayenne pepper
-
½ tablespoon dried oregano
-
½ tablespoon ground cumin
-
Sea salt to taste
-
8 slices bacon, cut into small pieces
-
1 large white onion, diced
-
2 jalapeños, minced (optional)
-
2 cloves garlic, peeled and minced
-
2 tablespoons tomato paste
-
1 (28-ounce) can crushed tomatoes
-
½ cup lager beer
-
32 ounces low sodium beef broth
-
2 cups water
Directions
- In a bowl, mix dry spices to beef and let sit for a minimum of 10 minutes.
-
Set Skillet to 400ºF, add bacon and cook until brown and crispy.
-
Reduce to 300ºF and add in beef to brown all sides.
-
Add onion, garlic, and jalapeños and sauté for 8 minutes.
-
Add tomato paste and stir to incorporate.
-
Add beer and tomatoes, cover and let simmer for 10 minutes.
-
Add broth, stir to incorporate, cover and let simmer for 30 minutes or until beef is tender.
Recipe Note
TIPS
Serve with shredded cheddar cheese, sour cream, or chopped chives.
