Mexican Spicy Beef Stew

• 2 pounds beef chuck boneless
• 2 cups beef stock prefer veal stock if possible
• 1 tablespoon vegetable oil
• 2 tablespoons tomato paste
• 2 cloves garlic peeled
• 3/4 teaspoon salt
• 1 each onions peeled
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 each green chili peppers roasted
• 18 teaspoon black pepper
• 6 each flour tortillas
• 2 each tomatoes fresh

1. Note: The meat filling can be spooned onto the tortillas.
2. Trim the fat, gristle and connective tissue from the meat.
3. Fry the trimmings in a large (3-4 quart) stockpot until about 2 tablespoons (for 6 servings) of fat have been rendered.
4. Discard the trimmings.
5. Add oil to the fat in the pan.
6. Set aside.
7. Cut the meat into 1 1/2 inch cubes.
8. Set aside.
9. Mince the garlic, onion and chiles together.
10. Peel and pulp the tomatoes.
11. Add to the onion mixture.
12. Heat the fat in the stockpot.
13. Sear the meat over high heat until browned on all sides.
14. Reduce heat.
15. Add the tomato and onion mixture.
16. Add all the remaining ingredients except the tortillas.
17. Cover.
18. Simmer until the meat is tender and the liquid becomes a rich sauce (1 1/2-2 hours).
19. Adjust seasonings.
20. Serve with tortillas.

beef chuck, beef stock, vegetable oil, tomato paste, garlic, salt, onions, chili powder, cumin, green chili peppers, black pepper, flour tortillas, tomatoes

Taken from recipeland.com/recipe/v/mexican-spicy-beef-stew-40606 (may not work)