Prep 30 mins
Cook 3 hrs
This is a yummy recipe. After we eat it one night, I will shred the remaining meat and use it for enchiladas with the remaining sauce.
- 3 1⁄2 lbs stew meat, cut into 2-inch pieces
- 2 (15 ounce) cans tomato sauce
- 1⁄4 cup chili powder
- 2 cups beef base (more may be needed depending on the size of your pot, be careful not to add too much though it can m)
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons cayenne pepper
- 1⁄2 teaspoon black pepper
- 6 tablespoons cornstarch
- 1 tablespoon vegetable oil
- In an extra large sauce pan heat oil over medium high heat.
- Add meat, salt, black pepper and garlic powder and brown meat until it is lightly browned.
- Add enough base to completely submerge beef, bring to a boil.
- After meat is boiling cover and simmer for 1 1/2 hours, stirring occasionally.
- Pour off excess juices, leaving just enough to barely cover meat.
- Add remaining ingredients *except cornstarch.
- Re-cover, cool, refrigerate until following day.
- The next day heat the pan at medium heat until warm. Remove 1 cup of sauce and mix with cornstarch, making sure to eliminate all lumps.
- Return cornstarch/sauce mix to pan.
- Simmer for about 1 hour uncovered until meat is tender and sauce is thick.
- This is great over rice or by itself.
- You can also cook it all at once without refrigerating it over night, but I think it is more flavorful if left until the next day.