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| Prep Time | 20 minutes |
| Cook Time | 2.5 hours |
| Servings |
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Ingredients
- 1/4 cup vegetable oil
- 3 lbs boneless beef chuck trimmed of excess fat and cut into ½-inch cubes
- 1 small onion minced
- 2 cloves garlic minced
- 1.5 cups beef broth
- 1.5 cups flat beer
- 1/2 cup water
- 1/4 cup chili powder
- 1.5 tbsp fresh oregano minced
- 3 tbsp cumin seeds
- 1 jar (24 oz) Francesco Rinaldi Tomato, Garlic & Onion Pasta Sauce
- salt and pepper to taste
- 1/2 tsp cayenne pepper
- 1/2 cup Masa Harina or fine cornmeal
- In a large saucepan, heat the vegetable oil on high heat and sear the beef cubes. This might have to be done in batches. It is very important to brown the meat well.
- Add the onion to the pan and cook until well browned. Add the garlic and sauté for 30 seconds. Add the beef broth, beer and the water and simmer for 20 minutes. (Beef broth and/or water can be substituted for beer.) Add the chili powder, oregano, cumin seeds and the Francesco Rinaldi Tomato, Garlic & Onion Pasta Sauce.
- Simmer for 2 hours or until the meat is tender. Adjust the seasoning with the cayenne, salt and pepper.
- If necessary, add the Masa Harina at the very end to thicken the liquid. Serve.
