Venezuelan Beef Stew | The Latin Kitchen

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until softened, about 3-4 minutes.

Add diced bell peppers and carrots; cook for another 3-4 minutes.

Season beef chuck with salt and black pepper; add to the pot, browning on all sides, about 5-7 minutes.

Stir in diced tomatoes, beef broth, cumin, oregano, and bay leaves.

Bring to a boil, then reduce heat to low and cover.

Simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender.

Add diced potatoes and cook for an additional 30 minutes, until potatoes are tender.

Taste and adjust seasoning with salt and pepper as needed.

Remove bay leaves and stir in chopped cilantro before serving.

Serve with lime wedges on the side.

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