Ingredients
- 3 tbsp vegetable oil
- 3 lbs beef stew meat, cut into 1 1/2-inch chunks
- salt and black pepper
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 fresh jalapeno pepper, finely chopped
- 3 tbsp chili powder
- 2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 can (28 oz) diced tomatoes
- 1/2 About 1/2 cup sour cream, for serving
Preparation
Step 1
Ina large Dutch oven, heat the oil over medium-high heat until it shimmers, you want it good and hot. Lightly sprinkle the meat with salt and black pepper. Working in batches, cook the meat until well browned on all sides, 7 to 10 minutes per batch. Transfer the meat to a paper towel-lined plate to drain.
Add the onion, garlic, and jalapeno to the pan. Cook, stirring until softened, about 5 minutes. Stir in the chili powder, oregano, and cumin and cook for 1 minute. Stir in the tomatoes, 4 cups water, and 1 tsp salt and bring to a boil over high heat. Reduce immediately to a simmer and cook, uncovered, until the meat shreds easily with a for, 2 1/2 to 3 hours. While it simmers, add extra water, as needed, to keep the meat covered with liquid.
Ladle into bowls and serve topped with a hearty dollop of sour cream.