CARNE GUISADA
"Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result."

2 pounds chuck roast, trimmed and cut in bite-size pieces
4 tablespoons all-purpose flour
2 tablespoons canola oil
1 large onion, chopped
1 cup chopped celery
3 or 4 jalapenos*, stems and seeds removed, chopped
2 1/2 cups beef stock
2 tablespoons tomato paste
1/2 teaspoon ground cumin
2 teaspoons chili powder

Preheat oven to 350F.

Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.

In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly.

Add the remaining ingredients and bring to a simmer. Remove from heat.

Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours.

*If you find the amount of jalapenos alarming, don't worry. The long, slow roasting process will mellow them quite a bit. Ancho chiles may be substituted for jalapenos.

Servings: 6