Yield: 4 Servings
|1 pounds||Beef stew meat; trimmed|
|6 ounces||Tomato paste|
|1 cup||Chopped onions; 2 medium oni|
|2||Bell peppers; diced|
|2||Garlic cloves; minced|
|1 tablespoon||Chili powder|
|1 teaspoon||Ground cumin|
|½ teaspoon||Dried oregano; crushed|
Recipe by: Jo Anne Merrill Preparation Time: 12:0 : 1. Trim the beef of all visible fat. Cut into ½ inch cubes.
: 2. Place meat in crockpot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid.
: 3. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface and discard.