Spicy Cuban Beef

• 1 1/2 lb. lean, fat-trimmed beef chuck steak
• 16 oz. can tomatoes, broken up, undrained
• 2 ribs celery, sliced
• 1 onion, chopped
• 1 clove garlic, minced
• 3 Tbsp. vinegar
• 1/4 tsp. chili powder (or more to taste)
• salt and pepper to taste
• 12 stuffed Spanish olives, sliced
• rice

1. Cut beef into 1 1/2-inch cubes (or you may substitute an equivalent amount of ground beef).
2. Spray a large, nonstick skillet or heavy Dutch oven with cooking spray.
3. Add beef; brown over high heat.
4. Turn frequently to prevent sticking.
5. Drain fat, if any, from pan.
6. Add remaining ingredients, except olives and rice. Cover and simmer 2 hours or until meat is tender.
7. Uncover; simmer until nearly all liquid evaporates.
8. Stir in olives and heat through.
9. Serve with cooked rice.

lean, tomatoes, celery, onion, clove garlic, vinegar, chili powder, salt, spanish olives, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509596 (may not work)