Ingredients:
2 tablespoons vegetable oil, divided
2 pounds beef chuck, cut into 1/2-inch cubes
2 large onions, chopped
2 celery stalks, chopped
2 garlic cloves, pressed
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1 can (28 ounces) whole tomatoes, undrained, cut up
2 cups water


Directions:
1. Heat 1 tablespoon oil in Generation II Dutch (6-qt.) Oven over medium-high heat. Add half of the beef; cook, stirring occasionally with Bamboo Spoon, until meat is browned on all sides, about 8 minutes. Remove beef from Dutch Oven; set aside. Repeat with remaining oil and beef; remove beef after browning.

2. Add onions, celery, and garlic to pan juices in Dutch Oven; cook over low heat 5 minutes, stirring frequently. Return beef to Dutch Oven; add remaining ingredients. Bring to a boil. Reduce heat; simmer uncovered over low heat until meat is tender, 2-3 hours. Add additional water, 1/2 cup at a time, if neccessary to reach desired consistency.

Yield: 8 servings

Nutrients per serving: Calories 313, Total Fat 13 g

Pampered Chef