Categories: Beef, Spices/etc., Mexican 
      Yield: 6 servings 
  
      1 lb Stew meat                           2    Cloves garlic, crushed 
      2 tb Cooking oil                         1 ts Chili powder 
      3 oz Tomato paste (optional not        1/2 ts Cumin 
           -recommended)                       2 sm Chiles serranos, chopped 
 10 1/2 oz Beef broth bouillon               3/4 c  Water 
    1/2 ts Black pepper                    
  
  Brown meat in oil until brown on all sides. Pour off grease.  Add tomato 
  paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, 
  chile peppers, and water.  Bring to boil and then turn very low, cover, and 
  simmer about one and one-half hours, or until meat is tender. {crockpot!} 
   
  Dissolve about one teaspoon cornstarch in small amount of cold water and 
  slowly pour into stew, which is simmering, until proper thickness of gravy 
  is obtained.  Serve with rice. (or on tortilla with bean and 
  guacamole-flour tortilla that is) 
   
  This one came from "The World of Mexican Cooking" by Mary Margaret Curry 
  Galahad Books (1971)New YORK City!!