Ingredients:

• 3 cups – Beef stock or Beef bouillon
• 2 pounds – round steak, cut into bite-size pieces
• 2 tbsp- Canola Oil
• 1 tsp – ground black pepper
• 1 tsp – adobo seasoning (optional)
• 1 large onion, chopped
• 3 or 4 Garlic cloves, minced or put through a Garlic press
• 3 large baking potatoes, peeled (or unpeeled) and cubed
• 8 ounces – Tomato sauce
• 1/2 cup – red wine
• 1/2 cup – water
• 2 to 4 fresh jalapenos, seeded and finely chopped
• 1 tsp – chili powder
• 1/2 tsp – ground cumin
• 1 tsp – salt

Method:

1. Over medium-high heat, Add brown steak pieces in the oil in a heavy skillet or oven.
2. Add the onion and garlic and keep stirring frequently, until onion is transparent.
3. Add the potatoes, tomato sauce, salt, pepper, adobo, stock, wine and water and bring to a boil.
4. Reduce heat to low and simmer (uncovered) for one hour.
5. Stir in the jalapenos, chili powder and cumin, and continue simmering, (uncovered) for 1 hour until beef is tender.