boneless beef chuck, cut into 2" cubes
onions, coarsely chopped
plum tomatoes, coarsely chopped, with juice
1Heat enough oil to cover bottom of large, heavy pan until oil is sizzling.
2Dry meat well; add enough to pan to brown without crowding.
3Brown on high heat and turn when brown on one side.
4Brown the second and continue until all sides of meat are completely brown.
6Repeat with rest of meat.
8Add onions and garlic to pan.
9Cook over low heat until soft.
10Return meat with its juice to pan.
11Add next six ingredients.
12Bring liquid to a boil.
13Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender.
14With knife or spoon, break meat up into bite-size pieces.
15Season with salt and pepper and serve over rice.