This classic Tex-Mex stew (see photograph page 10) is rich and delicious without the hours of simmering that most stews require. I cannot imagine ever eating this without Aunt Edna’s Homemade Flour Tortillas (page 171) to soak up every last drop of flavorful sauce.

　　

Ingredients

makes 4 servings

　　1 tablespoon olive oil

　　2 pounds beef sirloin, cut into 1-inch cubes

　　1 medium white onion, sliced

　　4 garlic cloves, minced

　　1/2 green bell pepper, sliced

　　2 tablespoons ground cumin

　　1 teaspoon kosher salt

　　1 teaspoon ground black pepper

　　1 8-ounce can tomato sauce

　　Mexican Rice (page 124), for serving

　　Refried Beans (page 130), for serving

　　Aunt Edna’s Homemade Flour Tortillas (page 171), warm for serving

　　

Step 1

In a large skillet, heat the oil over medium heat. Add the meat and cook, stirring occasionally, until the meat is browned in spots but still a little red in the middle, about 5 minutes.

　　

Step 2

Add the onion, garlic, and bell pepper and stir to combine. Add the cumin, salt, and pepper and stir to combine. Stir in the tomato sauce and 1 cup of water. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Serve with Mexican rice, refried beans, and warm tortillas.

　　

From Aunt Elsa’s Kitchen

Step 3

For a thicker gravy, after cooking use a slotted spoon to transfer the meat and vegetables to a serving bowl. Combine 1 tablespoon all-purpose flour with 1/4 cup water and stir until smooth. Whisk this slurry into the gravy and simmer for 1 to 2 minutes until thickened. Pour the gravy over the meat and serve.

　　Eva's Kitchen