Spicy Winter Beef & Root Vegetable Stew

Heat 2 tbsp of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Season 1 1/2 lbs of cubed beef chuck roast with 1 tsp of salt and 1/2 tsp of black pepper. Add to the pot and sear until browned on all sides, about 5 to 7 minutes.

Add 1 cup of diced yellow onion, 1 cup of chopped carrots, and 2 minced garlic cloves to the pot. Sauté for 5 minutes until onions soften.

Sprinkle 2 tbsp of all-purpose flour, 1 tbsp of smoked paprika, and 1/4 tsp of cayenne pepper over the meat and vegetables. Stir constantly for 1 minute to coat and toast the spices.

Pour in 4 cups of beef broth and 14 1/2 oz of canned diced tomatoes (with juices). Stir well, scraping up any browned bits from the bottom of the pot.

Add 2 cups of cubed russet potatoes. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beef is very tender.

Taste and adjust seasoning if necessary. Serve hot.