Michoacan Beef With Nopales

• 4 tablespoons flour
• salt and pepper
• 1 1/2 lbs beef stew meat
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 5 garlic cloves, finely chopped
• 1 (14 ounce) can diced tomatoes
• 1 quart beef stock
• 3 chipotle chiles in adobo, finely chopped
• 1 (16 ounce) jar nopales, rinsed and chopped
• 1 pinch sugar

1. Season the flour to taste with salt and pepper; toss the meat to coat. Brown in hot oil, then add the onions and garlic and saute a couple of minutes until fragrant.
2. Add the tomatoes, chipotles and stock. Bring to a boil, reduce heat, cover and simmer about 2 hours until meat is tender. About 15 minutes before the end of cooking time, add the nopales and sugar.
3. Serve with warm corn tortillas.

flour, salt, beef stew meat, vegetable oil, onion, garlic, tomatoes, beef, chiles, nopales, sugar

Taken from www.food.com/recipe/michoacan-beef-with-nopales-375431 (may not work)