Ingredients

1-1/2 pounds Certified Hereford Beef stew meat, cut into 1 to 1-1/2-inch pieces

2 tablespoons vegetable oil

Salt

1 medium onion, chopped

1 medium jalapeño pepper, minced (with seeds)

2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes

Instructions

• Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.

• Add remaining 1 tablespoon oil, onion and jalapeno pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender.

• Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.