1-First Steps: Prep and Brown Begin by preparing all ingredients: chop the onion, mince the garlic if using fresh, and cut the 3 pounds of stew meat into 1-inch cubes. This step, often called mise en place, keeps things organized as you cook. Next, heat 1 tablespoon of oil in a large pot over medium-high heat and brown the beef cubes for about 5-7 minutes, stirring occasionally to get an even sear that locks in flavor.

2-Building the Flavor: Once the meat is browned, add the 1 medium diced onion and, if you like, 1 small diced green bell pepper, sautéing them until the onion softens, about 3-4 minutes. This adds a nice sweetness and depth. Then, mix in 3 tablespoons of tomato sauce or 1 large diced tomato, 1 teaspoon garlic powder or 3 cloves minced garlic, 2 teaspoons ground cumin, 2 teaspoons salt, and ½ teaspoon black pepper, stirring everything well to coat the meat.

3-Thickening and Simmering: Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir thoroughly to avoid lumps, which helps create a thick gravy. Pour in 1 cup of water or chicken stock, bring it to a boil, then cover the pot and reduce the heat to low. Let it simmer for 1½ hours or until the beef is tender, stirring now and then. For extra veggies, add potatoes and carrots at this point to make it even heartier.