Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces 2 tablespoons vegetable oil Salt

  2. 1 medium onion, chopped

  3. 1 medium jalapeño pepper, minced (with seeds)*

  4. 2 (14 1/2-ounce) cans chili-seasoned diced tomatoes**

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of 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 1 3/4 to 2 1/4 hours or until beef is fork-tender.


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