Carne Guisada

• 1 lb stew meat
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 (8 ounce) can diced tomatoes with green chilies (medium to hot heat)
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1/2 cup cilantro, chopped
• 2 cups water
• 1 -2 tablespoon flour

1. Dredge stew meat in flour.
2. In a large stock pot brown the beef on medium high heat in 2 tbsp of olive oil. remove meat.
3. Add in 2 tbsp of olive oil and cook on medium heat.
4. Add in the onions until translucent.
5. Add the garlic and cook about 1 more minute.
6. Throw in the browned meat and add herbs, spices, water and canned tomatoes.
7. Turn up heat to high and bring to a boil.
8. And turn heat down to low and simmer for 5 hours.
9. I sometimes take a short cut and dredge and brown the meat in a skillet then throw everything in a crock pot and let simmer on low for 6-8 hours depending on how tender you like the meat. You can also cut down on the water quite a bit when using the crock pot and add water as needed.

stew meat, olive oil, onion, garlic, tomatoes, cumin, chili powder, oregano, cilantro, water, flour

Taken from www.food.com/recipe/carne-guisada-429328 (may not work)