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Ingredients
- 7–8 pounds round steak cut into one-inch pieces
- 1 pound thick sliced bacon, chopped
- 1 T chopped fresh tarragon
- 4 cups diced onions
- 1/4 cup flour
- 2 T kosher or sea salt
- 1 T freshly ground pepper
- Mix together flour, salt and pepper and set aside
- 8 cloves fresh garlic, crushed
- 4 large tomatoes, chopped
- 2 T ground cumin
- 2 T paprika
- 8 poblano peppers roasted, peeled and chopped
- 4 C beef stock
Instructions
- In an 8 quart oven (14-inch regular or 12-inch deep) brown bacon over medium heat
- Add onions before bacon is done
- Continue until onions are soft
- Set aside
- Dredge meat in flour, salt and pepper
- Place in oven stirring continuously until beef is browned
- Return bacon and onions
- Add garlic
Stir and brown 2–3 minutes - Add ground cumin, paprika, tarragon, peppers, tomatoes, beef stock, and enough water to cover completely.
- Bring to a boil
- Cover and simmer from 2.5 hours or until tender
- Stir occasionally and add a little water as needed