Mexican Beef Stew

2 tbsp. oil
2 lbs. beef stew meat, cut into 1” cubes
1 medium onion, chopped
1 garlic, minced
1 16oz. can whole tomatoes, undrained, cut up
1 tsp. cumin
½ tsp. salt

Heat oil in large skillet. Add beef. Brown over medium-high heat. Remove beef
with slotted spoon; set aside.

Add onion and garlic to skillet. Sauté over moderate heat until onion is
tender. Stir in beef and remaining ingredients. Heat to boiling. Cover;
reduce heat and simmer, stirring occasionally, about 2 hours or until beef
is tender. Add water during cooking, if necessary.

6 to 8 servings