Ingredients:
454g pounds U.S. beef Stew Meat, cut into 2.5cm pieces
2 tablespoons vegetable oil
Salt
1 medium onion, chopped
1 medium jalapeño pepper, minced
2 cans (411g ounces each) chili-seasoned diced tomatoes
Preparation:
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown ½ of U.S beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1½ to 2 hours or until beef is fork-tender.