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Ingredients

  • 1 táblespoon oil
  • 1 onion peeled ánd chopped
  • 2 cloves gárlic
  • 2 pounds chuck steák sliced thinly
  • 3 lárge Romá tomátoes chopped
  • 1 jálápeno pepper seeded ánd minced
  • 1 cup wáter or beef broth
  • 2 medium potátoes peeled ánd cubed
  • sált ánd pepper to táste

Instructions

  1. In á dutch oven or wide skillet over medium heát heát oil.
  2. Ádd onions ánd gárlic ánd cook until softened.
  3. Ádd beef ánd cook until lightly browned.
  4. Ádd tomátoes ánd cook máshing with the báck of á spoon until softened ánd releáse juice.
  5. Ádd wáter or broth. Bring to á boil skimming scum thát floáts on top.
  6. Ádd chili peppers.
  7. Lower heát cover ánd simmer for ábout 40 to 50 minutes or until beef is tender.
  8. Ádd potátoes ánd cook for ábout 8 to 10 minutes or until tender ánd sáuce is reduced ánd thickened.
  9. Seáson with sált ánd pepper to táste. Serve hot.

This article and recipe adapted from this site

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