Unknown
Servings
10 servings
Prep time
20
minutesCooking time
1
hour30
minutesTotal time
1
hour50
minutesIngredients
2 pound stewing beef (cubed)
1 tablespoon vegetable oil
2 onions (chopped)
2 clovegarlic (slivered)
2 tablespoon Chili powder
2 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon granulated sugar
1/4 teaspoon Salt
1 can tomatoes
1 cup beef stock
2 tablespoon red wine vinegar
2 tablespoon tomato paste
Directions
- Cut beef into smaller bite-size pieces.
- In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.
- Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt.
- Cook, stirring often, until softened, about 5 minutes.
- Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil.
- Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes.
