Chile Mango Beef Stew

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add beef pieces in batches and brown on all sides, about 2–3 minutes per batch; avoid crowding the pan.

Remove browned beef and set aside. In the same pot, add coarsely chopped onion and garlic, stirring occasionally until softened and fragrant, about 3–4 minutes.

Sprinkle chile powder, sea salt, ground black pepper, and Mexican oregano over the onion and garlic, stirring to coat and bloom the spices for about 1 minute.

Return the beef to the pot and stir to combine with the spices and aromatics. Add enough water to just cover the meat, then bring to a simmer.

Reduce heat to low, cover partially, and simmer gently for 45 minutes, stirring occasionally and skimming any surface impurities as needed.

Add the red potatoes cut into eighths and the slivered carrots to the pot, stirring to distribute evenly throughout the stew.

Continue simmering, covered, until the beef is tender and the vegetables are cooked through, about 30–40 minutes longer.

Taste and adjust seasoning with additional sea salt and ground black pepper as needed. Serve hot in bowls.