Ingredients
- 46 v
- 10 bay leaves
- 8 juice
- 4 carrots (shredded)
- 2 onions (chopped)
- 2 cans enchilada sauce mild
- 5 pounds round steak cubed
- 28 ounces tomatoes (whole peeled)
- 6 ounces tomato paste
- 4 tablespoons brown sugar
- 2 1/2 ounces chili powder
- 3 tablespoons cumin
- 2 teaspoons cayenne pepper
- 1 tablespoon oregano
- 1 package beef broth
Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot, saute the onions in some olive oil until they are soft. Add the meat and continue cooking until meat is grayish brown, about 20 minutes. Mix in all the other ingredients, bring to a boil and simmer for 3 hours.
