• 3 1/2 pounds top sirloin
  • fat
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon cumin
  • 2 1/4 teaspoons garlic powder
  • 1 cup beef broth (+ more as needed)
  • 1 yellow onion (large, ~1½ c., cut into ½"dice)
  • 1 bell pepper (very large, ~1½ c., cut into ½"dice)
  • 14 1/2 ounces diced tomatoes (w/ green chiles)
Read Directions

NutritionView more



Calories910Calories from Fat520
Total Fat58g89%
Saturated Fat24g120%
Trans Fat
Calories from Fat520
Total Carbohydrate10g3%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Sarah 23 days ago
This is soooo good. I replaced large bell pepper with a roasted poblano and a handful of mini peppers. I also added another half cup of homemade bone broth. This is my new favorite recipe!
Stacey H. 30 May
Amazing! Everyone loved it. My house smelled so good while it was cooking. Definitely making it again.
really good!! it was so tender and tasty, probably will make it again
i just seared beef and threw everything into slow cooker on low for 6 hours. was amazing. had with rice and tortillas.
Kramer 14 Jan
Perfectly awesome! Will make it again and again and use in rice bowls, tacos, and on egg noodles.
Marshall F. 31 Dec 2017
Exactly as advertised! Everyone from 2 years old to 65 loved it. It was even better the next day. Tender, flavorful, amazing and oh so easy to make. You definitely need to double the recipe for 4 or more adults or a family of 7 or 8.
Erica S. 2 Dec 2017
Amazing flavor I used Flavorgod Chipotle seasoning and extra cumin
Mary Ann A. 19 Nov 2017
Great recipe. Definitely will need butter so beef doesn’t burn after browning it.
Jamie 15 Jul 2017
Gets a little dry if you don't watch it closely. Flavor is very good. I think making this recipe in a crockpot might work better.
It turned out great after I added some beef bouillon. I used some crisco to help brown the meat. I adjusted the salt and pepper within the last 20 minutes. I'll make again with the slightly modified recipe to maintain taste. We served it over a bed of white steamed rice.
Lynda M. 31 Aug 2016
This was delicious and very flavorful, but I will definitely cut the salt by half! It was REALLY salty!!! We will make this again. It was great served over rice!
Sally O. 8 Aug 2016
I think the directions left out the "fat" part of the recipe. I added some canola oil before I put the meat into the dutch oven so it wouldn't stick and burn. I also turned it a couple of times during that first 20 minute cooking time. After that, everything turned out great!
Bridget H. 9 Jun 2016
Long cooking process, but my husband LOVED the end result. I had to keep adding beef stock to keep the meat moist, otherwise pieces at the bottom of the pan would start to burn.