INGREDIENTS:
* 1 pound stew beef
* 2 tablespoons vegetable oil
* 2 tablespoons tomato paste
* 10 1/2 ounces condensed beef broth, undiluted
* 1/2 teaspoon ground black pepper
* 2 cloves garlic, crushed
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1 or 2 small jalapeño or serrano chile peppers, chopped
* 1/2 cup water
* 2 teaspoons cornstarch, dissolved in a small amount of cold water

PREPARATION:
Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Cover and cook on low for 8 to 12 hours, or until meat is very tender. Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.
Serves 4.

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