This is kind of a play on traditional stew and doesn't have the vegetables. The seasoning makes up for that by far. Good if you serve it with spanish rice, refried beans and sliced avocado.
My family has really enjoyed it.
1Heat the 2 tbsp of oil in a large deep skillet or you can use a Dutch oven which I sometimes do, and cook over medium heat. Season your meat with garlic powder and salt and pepper. Add the meat to the pan in several batches so it will cook well. Turn it occasional until it browned on all sides, about 6 to 8 min. for each batch. Drain the juices into a small bowl and set aside. Return the meat to the pan.
2Add the remaining 1 tbls. of oil to the pan, then add the tomatoes and onion and cook about 8 min. Return the juices you set aside to the pan, add the water and oregano, and bring to a simmer. Reduce the heat to a medium-low, and let it simmer for 5 minutes longer. Sometimes I will make it a little thicker with cornstarch and water.