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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.






Pat the beef chunks dry with paper towels and season all over with the kosher salt and black pepper.
Heat 1 tbsp of the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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