2 tablespoons olive oil
1 pound beef stew meat
1/4 cup red wine vinegar
1 (14.5-ounce) can chopped tomatoes, undrained
2 teaspoons garlic salt
1 teaspoon onion powder
1 (15-ounce) can black beans, drained

1. Heat oil in a skillet over medium-high heat. Add meat and brown on all sides. Pour in vinegar and stir to remove any browned bits stuck to the bottom of the pan.
2. Add tomatoes, garlic salt and onion powder. Bring to a boil, reduce heat and simmer until meat is tender, about 30 minutes.
3. Add beans; simmer 5 more minutes to heat through before serving.

Makes 4 servings.