Ingredients
2 tablespoons canola oil
1 1/2 pounds boneless beef chuck or other stew meat, cut into bite-size pieces
1 large yellow onion, coarsely chopped
Kosher salt
2 large carrots, thinly sliced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 small green bell pepper, stemmed, seeded, and thinly sliced
2 tablespoons fresh lime juice
Large handful of cilantro leaves, coarsely chopped
Preparation
Warm oil in a large skillet (preferably cast iron) or other heavy pot over medium-high heat. Add beef and onion, and sprinkle with a large pinch of salt. Cook, stirring occasionally, until beef is browned in spots and onion is beginning to become tender, about 10 minutes.
Add carrots and sprinkle cumin and turmeric over everything, along with another large pinch of salt. Stir in 1/4 cup water, cover, and cook until carrots are beginning to get tender, about 5 minutes. Stir in bell pepper, cover again, and cook until carrots and pepper are just barely tender, about 5 minutes.
Turn off heat, stir in lime juice, and season to taste. Sprinkle with cilantro and serve immediately. Leftovers can be refrigerated in an airtight container and rewarmed in a skillet set over low heat.
