boneless beef chuck, cut into 2" cubes
onions, coarsely chopped
plum tomatoes, coarsely chopped, with juice
Heat enough oil to cover bottom of large, heavy pan until oil is sizzling.
Dry meat well; add enough to pan to brown without crowding.
Brown on high heat and turn when brown on one side.
Brown the second and continue until all sides of meat are completely brown.
Repeat with rest of meat.
Add onions and garlic to pan.
Cook over low heat until soft.
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.
With knife or spoon, break meat up into bite-size pieces.
Season with salt and pepper and serve over rice.