2poundsboneless beef for stewcut into 2” x 2” cubes
2tablespoonsvegetable oil
2tablespoonsall purpose flour
1garlic cloveminced
1cupchopped white onion
2large carrotsslice crosswise
½teaspoonsalt
4cupsbeef stock
1bay leaf
1cuptomato sauce
¼teaspooncumin powder
2large potatoespeeled and cut into small chunks
Instructions
Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are translucent.
Coat the beef chunks with the flour and add to the pot, stirring occasionally, until lightly browned.
Add the tomato sauce, beef stock, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to medium low, cover and let it cook for about 1 hour and 10 minutes or until the meat is tender.
Add the potatoes and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender.