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.