The classic Tex-Mex stew is rich and delicious without the hours of simmering that most stews require.
Serve with Mexican rice, refried beans and warm tortillas to soak up every drop of the flavorful sauce.
For a thicker gravy, see the VARIATION below.
- 1 tablespoon olive oil
- 2 pounds beef sirloin, trimmed of all visible fat, then cut into 1-inch cubes
- 1 medium white onion, cut in half, then into thin slices
- 4 medium cloves garlic, minced
- 1/2 medium green bell pepper, seeded and cut into slices
- 2 tablespoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces canned tomato sauce
- 1 cup water
Heat the oil in a large skillet (preferably larger than 12 inches) or wok over medium heat until the oil shimmers; swirl to evenly coat. Add the meat and cook for about 6 minutes, turning the pieces as needed, until the meat is browned in spots but still a little red in the middle.
Add the onion, garlic and bell pepper, stirring to combine, then stir in the cumin, salt, pepper, tomato sauce and water. Bring to a boil, then reduce the heat to medium-low; cook for 5 minutes, stirring once or twice.
VARIATION: For a thicker gravy, after cooking use a slotted spoon to transfer the meat and vegetables to a serving bowl. Combine 1 tablespoon flour with 1/4 cup water and stir until smooth. Whisk this slurry into the gravy and cook for 1 to 2 minutes, until thickened. Pour the gravy over the meat and vegetables, and serve.
Adapted from "Eva's Kitchen: Cooking With Love for Family and Friends," by Eva Longoria (Clarkson Potter, 2011).
Tested by Schuyler Griffin.
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