Carne Guisada

I miss Mexican food when I'm away from Texas, so I have to make my own. Here's an easy and delicious version of a West Texas favorite. A few months back I posted this on Facebook and had many favorable comments from people who tried it.

Ingredients 

3 lbs meat--stew meat, roast, top round or pork shoulder/butt--cut into small cubes
1 tablespoon oil (lard, bacon grease, etc)
1 medium onion, diced
1 small green bell pepper or jalapeño, diced--I use some of both
3 tablespoons tomato sauce or 1-2 small fresh tomatoes
1 teaspoon garlic powder or 3 cloves of garlic, minced
2 teaspoon ground cumin
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 cup water or chicken or beef broth/stock--I use chicken broth

Optional: 3-5 peeled, diced potatoes

Procedure

1. In a large pan, brown the stew meat, onions and green pepper (if using) over high heat.
Add the tomato sauce (or tomato), garlic powder (or fresh garlic), cumin, salt and pepper and stir well.

2. Sprinkle the flour over the meat and mix well. Add the water (or stock) and mix well so there are no lumps.

3. Bring to a boil, cover pan and reduce heat to low. Cook for 1 ½ hours, or until meat is tender. Taste and adjust seasonings if necessary.

4. IF adding the potatoes, now is the time. Continue simmering until they are tender.

Serve with flour tortillas or rice.