Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil
3 lb Boneless beef chuck
- sirloin top or round
- cut into 2-inch cubes
2 Onions, choppped
2 Garlic cloves, chopped
4 c Canned plum tomatoes
- w/ juice, chopped
1 1/2 cn Canned beef stock
1 c Mild green chilies
- drained and chopped
1 tb Fresh oregano, chopped -OR-
- 1 tsp dried
2 ts Ground cumin
3 tb Worcestershire sauce
Salt
Freshly ground pepper
3 c Cooked rice

1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling. 2. Dry meat well; add enough to pan to brown without
crowding. Brown on high heat; turn when brown on one side; brown the
second and continue until all sides of meat are completely brown.
Remove; set aside. 3. Repeat with rest of meat. 4. Reduce heat; add
onions and garlic to pan; cook over low heat until soft. 5. Return
meat with its juice to pan; add next six ingredients; bring liquid to
a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until
meat is tender. 6. With knife or spoon, break meat up into bite-size
pieces. Season with salt and pepper and serve over rice.

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