Ingredients
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2 lb stew meat (beef or venison)
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2 tbsp oil (ghee, olive oil, or avocado oil)
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3 large tomatoes, chopped (or 2 tbsp tomato paste)
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1 onion, chopped
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3 cloves garlic, chopped
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2 tbsp flour (almond, einkorn, or organic wheat)
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1 cup beef broth (or water)
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1 jalapeño, seeds removed and chopped
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1 tbsp ground cumin
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1 tsp salt
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½ tsp black pepper
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Flour tortillas (we use Bread of Heaven, ordered online)
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Fresh cilantro, for topping
Instructions
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Brown the Meat
Heat the oil in a large pot over medium heat. Add the stew meat and sprinkle with salt and pepper. Cook until the meat is browned on all sides, forming a rich crust. -
Sauté the Vegetables
Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic and chopped tomatoes (or tomato paste) and sauté for an additional 2 minutes. -
Build the Sauce
Sprinkle the flour over the meat and vegetables, stirring to combine. Slowly pour in the beef broth (or water) while stirring to prevent lumps. Add the chopped jalapeño and cumin, mixing well. -
Simmer
Bring the mixture to a low boil, then reduce heat to a gentle simmer. Cover and cook on low for about 1.5 hours, or until the meat is tender and the sauce has thickened. -
Serve
Spoon the stew onto warm flour tortillas and top generously with fresh cilantro. Enjoy immediately.
- Prep Time: 10 min
- Cook Time: 2 hours