Carne Guisada

Cut the beef chuck into 1-inch cubes. Dice the onions, mince the garlic, and cut carrots and potatoes into uniform chunks.

Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown in batches (about 3–4 minutes per side), being careful not to crowd the pan. Transfer to a plate.

In the same pot, sauté diced onions over medium heat until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.

Stir in tomato paste, paprika, and cumin. Cook for 1–2 minutes to toast the spices.

Pour in beef broth and scrape up any browned bits from the bottom of the pot. Return the browned meat to the pot along with any accumulated juices.

Add bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes.

Stir in carrots and potatoes. Continue cooking, covered, for another 30–40 minutes until the meat is fork-tender and vegetables are cooked through.

Remove bay leaves. Taste and adjust seasoning with additional salt, pepper, paprika, or cumin as desired.

Ladle into bowls and serve hot. Pair with warm flour tortillas, Mexican rice, or fresh bread for soaking up the rich sauce.