Carne Guisada - Mexican Beef Stew 2 pounds chuck roast, trimmed and cut in bite-size pieces 4 tablespoons all-purpose flour 2 tablespoons canola oil (or extra light olive oil) 1 large onion, chopped 1 cup chopped celery 3 or 4 jalapeños, stems and seeds removed, chopped 2-1/2 cups beef stock (or broth) 2 tablespoons tomato paste 1/2 teaspoon ground cumin (comino) 2 teaspoons chili powder Salt and Pepper Preheat oven to 350°F. 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. Voila! Stick in a flour tortilla with some Pico de Gallo and you have a feast. Don't be afraid of how many jalapenos are in it. The slow cooking removes most of the heat, and the seeds are the hottest part of them and you remove them. I already tried this one, its pretty darn good.