Probably the most appealing thing about this recipe (aside from it being delicious and delightfully hands-off!) is that the meat that’s best for a long stew is typically very inexpensive. Beef chuck comes from the shoulder or upper neck area of the cow, and can be quite tough unless you braise it. Cooking it low and slow will work wonders — especially after allowing it to marinate for some time in lime juice, garlic, and lots of seasoning.
A unique yet important step is to caramelize brown sugar in oil before adding the marinated meat to the pot. This helps the stew become deeply browned and rich, while also balancing the flavor that comes from the lime juice and garlic.
