2pounds (1 kg) stewing beef, cut in 2 inch (1 cm) cubes
1 onion, chopped
6 stalks celery, sliced
1 can (19 oz/540mL) diced tomatoes
1cup (250mL) beef stock
5 tablespoons tomato paste
2 tablespoons (25mL) chili powder (or more – to taste)
1 teaspoon (5mL) ground cumin (or more – to taste)
1 teaspoon dried oregano (or more – to taste)
3/4 teaspoon (4mL) salt (or more – to taste)
1 sweet red pepper, chopped
Instructions
Crockpot
In a large, nonstick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to an 18 to 24-cup (4.5 to 6 L) slow-cooker or crockpot.
Combine the remaining ingredients and pour them over the meat.
Cover and cook on low for 8 to 10 hours, or until the meat and vegetables are tender.
Serves 6.
Stovetop
Brown the meat in the vegetable oil in a Dutch oven until it is browned on all sides. Add the remaining ingredients and stir to combine and blend.
Cover and simmer over medium-low heat for 1 to 1 1/2 hours, or until the meat is tender. Increase heat to medium and cook for an additional l5 minutes.
