Venezuelan-Style Chuck Bowl
A flavorful and hearty bowl filled with slow-cooked Venezuelan-style beef and topped with a cheesy, cilantro-infused sauce. This dish is perfect for a gluten-free dinner or lunch.
Ingredients
- ●2-3 lbs beef chuck 1.5 lbs beef chuckCut beef into 1-inch cubes
- ● 2 tbsp olive oil
- ● 1 onionChopped
- ● 2 cloves garlicMinced
- ● 1 cup beef brothGluten-free
- ● 1 tsp ground cumin
- ● 1 tsp paprika
- ● 1/2 cup shredded cheese (cheddar or Monterey Jack)
- ● 1/4 cup chopped cilantro
- ● salt and pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Add beef and cook until browned, about 5 minutes.
- 2
Remove beef from pot and set aside. Add onion and garlic to pot and cook until softened, about 3-4 minutes.
- 3
Add cumin, paprika, and beef broth to pot. Stir to combine. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until beef is tender.
- 4
Shred beef with two forks and return to pot. Stir in shredded cheese until melted. Season with salt and pepper to taste.
- 5
To make cilantro sauce, combine chopped cilantro and a squeeze of lime juice in a blender or food processor. Blend until smooth. Stir in shredded cheese until melted.
- 6
To assemble bowls, place beef mixture in the bottom of a bowl and top with cilantro sauce. Serve hot and enjoy!