Categories: Meats 
      Yield: 4 servings 
  
    1/4 c  Vegetable oil 
      3 lb Boneless beef chuck 
           - sirloin top or round 
           - cut into 2-inch cubes 
      2    Onions, choppped 
      2    Garlic cloves, chopped 
      4 c  Canned plum tomatoes 
           - w/ juice, chopped 
  1 1/2 cn Canned beef stock 
      1 c  Mild green chilies 
           - drained and chopped 
      1 tb Fresh oregano, chopped -OR- 
           - 1 tsp dried 
      2 ts Ground cumin 
      3 tb Worcestershire sauce 
           Salt 
           Freshly ground pepper 
      3 c  Cooked rice 
  
  1. Heat enough oil to cover bottom of large, heavy pan until oil is 
  sizzling. 
  2. Dry meat well; add enough to pan to brown without crowding.  Brown on 
  high heat; turn when brown on one side; brown the second and continue 
  until all sides of meat are completely brown.  Remove; set aside. 
  3. Repeat with rest of meat. 
  4. Reduce heat; add onions and garlic to pan; cook over low heat until 
  soft. 
  5. Return meat with its juice to pan; add next six ingredients; bring 
  liquid to a boil.  Reduce heat; simmer, partially covered, 2 to 3 hours or 
  until meat is tender. 
  6. With knife or spoon, break meat up into bite-size pieces.  Season with 
  salt and pepper and serve over rice.