Ingredients
1-1/4 pounds beef stew meat, cut into 1-inch pieces1 to 2 tablespoons vegetable oil, optional1/4 cup chopped onion1-1/2 teaspoons garlic powder1/4 teaspoon pepper1 cup water1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon ground cumin1 teaspoon salt
Preparation
In a Dutch oven or large saucepan, cook beef until no longer pink, adding oil if desired; drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender.
Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.
