Ingredients 

4-5 serving,

• 24 oz (1.5 pound) ground beef 
  
• 1 small onion, finely diced
• 1 large jalapeño, diced (seeds and ribs removed)
  
• 6 garlic cloves, minced
  
• 1 vine-ripened tomato, diced
  
• 6 tablespoons tomato paste
  
• 1 large baked potato, peeled and cubed
• 1 small carrot, finely diced
  
• 1 teaspoon paprika
  
• ½  teaspoon cumin powder
  
• ¼  teaspoon black pepper
  
• Salt, to taste
  
• ¼ cup frozen peas (optional)
• Hot water or broth, as needed
  
• A handful of fresh cilantro, chopped

Instructions

1. Sauté the ground beef over medium heat until fully cooked and the liquid evaporates.
   
   

2. Add the diced onions, garlic, and jalapeño; cook until softened.
   
   

3. Stir in the tomato paste and spices; cook for 2 to 3 minutes until fragrant and darkened.
   
   

4. Add the diced tomato; cook for about a minute to slightly reduce. 
   
   

5. Add the cubed potatoes, carrots, and frozen peas; sauté for a minute to lightly crisp the potatoes.
   
   

6. Add a small amount of hot water or broth, just enough for a stew consistency; simmer gently until the tomatoes and carrots are tender.
   
   

7. Stir in the chopped cilantro, turn off the heat, and serve warm, with white rice if desired.
   
   

Quick cheat sheet:

1. Brown ground beef until fully cooked and liquid evaporates.
   
   

2. Add onion, garlic, jalapeño; cook until softened.
   
   

3. Stir in tomato paste and spices; cook 2-3 min until fragrant.
   
   

4. Add diced tomato; cook 1 min to reduce.
   
   

5. Add potatoes, carrots, peas; sauté 1 min.
   
   

6. Add hot water or broth for stew consistency; simmer until tender.
   
   

7. Stir in cilantro; serve warm with white rice!
   
   

Nows lets get cooking!

If you have any family tips, favorite ingredients, or ideas that make this stew special, I'd love to hear them! Leave a comment below so others can benefit too.

Tips:

• Tomato paste is super concentrated, so a little bit goes a long way.
  
  

• If you buy a good one, your sauce will taste richer and more flavorful.
  
  

• A bad one can taste too sour, bitter, or even kind of metallic.
  
  

• The color should be deep red, not pale or brownish.
  
  

• The texture should be thick and smooth — not watery.
  
  

• Check the ingredients — it’s best when it’s just tomatoes (and maybe a little salt).
  
  

• Since it’s such a strong ingredient, the quality really affects the whole dish.
  

Basically, the better the tomato paste, the better your meal will taste 

Brands I use is Hunts or kirklands!

You may want to try the easy plain basmati rice to go with the stew, click below!