South American Classics (Season 2, Episode 19)

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content, while pork shoulder is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth reduces calories and can be cheaper to make.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon juice provides acidity and flavor, often at a lower cost.

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

Season the beef chuck with salt and black pepper.

Sear the beef in the pot until browned on all sides, about 5-7 minutes.

Remove the beef and set aside.

Add chopped onion, garlic, and bell pepper to the pot; sauté until softened, about 4-5 minutes.

Stir in diced tomato, carrot, cumin, oregano, and bay leaves; cook for 2-3 minutes.

Return the beef to the pot; add beef broth and vinegar.

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

Simmer for 2-3 hours, or until beef is tender and easily shredded.

Remove the beef and shred it with two forks.

Return shredded beef to the pot, stirring to combine with the sauce.

Adjust seasoning with salt and pepper as needed.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level: