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Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result.

• 2 pounds chuck roast, trimmed and cut in bite-size pieces
• 4 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 1 large onion, chopped
• 1 cup chopped celery
• 3 or 4 jalapeños, stems and seeds removed, chopped
• 2-1/2 cups beef stock
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cumin
• 2 teaspoons chili powder

Preheat oven to 350°F.

Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.

In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.

Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours. Makes 6 servings

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Note: If you find the amount of jalapeños alarming, don't worry. The long, slow roasting process will mellow them quite a bit. Ancho chiles may be substituted for jalapeños.

Per serving: 451.0 calories, 30.8 g total fat, 10.8 g saturated fat, 101.3 mg cholesterol, 862.6 mg sodium, 10.1 g total carbohydrates, 1.8 g dietary fiber, 32.1 g protein, 57.2 mg calcium.