Beef Stew Zuazua-style Cortadillo Zuazua

Beef, Stew

Serves 6

Ingredients for Beef Stew Zuazua-style

3 tbsp Vegetable Oil
3 lb Beef Tenderloin, cut into 1-inch cubes
pinch of Garlic Powder
Salt and Pepper, to taste
3 ea Tomatoes, chopped
½ Onion, chopped
1 cup Water
2 tbsp Oregano, dried

Method for Beef Stew Zuazua-style

• Heat 2 tablespoons of the oil in a large deep skillet or Dutch oven over medium heat. Season the beef with the garlic powder and salt and pepper. Add to the pan, in batches, and cook, turning occasionally, until browned on all sides, 6-8 minutes per batch. Drain the juices into a small bowl and set aside. Return the meat to the pan.
• Add the remaining 1 tablespoon of oil to the pan, then add the tomatoes and onion and cook about 8 minutes. Return the reserved juices to the pan, add the water and oregano, and bring to a simmer. Reduce the heat to medium-low, and simmer for 5 minutes longer.