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• 2 pounds round steak, cut into bite-size pieces
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon adobo seasoning (optional, but nice if you have it)
• 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
• 3 cups beef stock or beef bouillon
• 1/2 cup red wine
• 1/2 cup water
• 2 to 4 fresh jalapeños, seeded and finely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Over medium-high heat, brown steak pieces in the oil in a heavy skillet or Dutch oven. (Really brown the meat -- not just let it turn gray). Add the onion and garlic and cook, stirring frequently, until onion is transparent.

Add the potatoes, tomato sauce, salt, pepper, adobo, stock, wine and water, and bring to a boil. Reduce heat to low and simmer, uncovered, for one hour.

Stir in the jalapeños, chili powder and cumin, and continue simmering, uncovered, for 1 hour until beef is tender.

Makes 4 to 6 servings, depending upon appetites.

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Note: This wonderful stew has endless variations. Sometimes I add fresh or canned corn. You will notice that the recipe calls for a comparatively small amount of chili powder and cumin; however, keep in mind that this is not chili. You want the allow the flavor of your good beef to prevail and your jalapeños to sing.