1 Picture
Ingredients
- 2 lb stewing beef cubes
- 1 tbsp vegetable oil
- 2 onions , chopped2
- 2 cloves garlic , slivered
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp dried oregano
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 can (28 oz/796 mL) tomatoes1 cup beef stock 1 1cup cupbeef stock
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste
Details
Servings 8
Adapted from canadianliving.com
Preparation
Step 1
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. (Make-ahead: Let cool for 30 minutes. Transfer to airtight containers; refrigerate, uncovered, until cold. Cover and freeze for up to 1 month; thaw and reheat gently over low heat or in microwave.)
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