2 tablespoons of vegetable oil 3 pounds of boneless beef chuck, cut 1/2" pieces one 14 1/2 ounce can of diced tomatoes 1 cup of reduced sodium beef broth 2 garlic cloves, pushed through press 1/2 cup of medium thick and chunky salsa 2 tablespoons of chili powder 1 teaspoon of dried oregano leaves Sour cream, (optional) Thinly-sliced green onions, (optional)
-= Instructions =- Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches. Return beef and accumulated juices to Dutch oven.
Stir in tomatoes, broth, garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours, until beef is tender. Serve with sour cream and green onions, if desired.
