3 lbs. Beef Chuck Roast, boneless (cut into 1" cubes)
2 Tbsp. Olive Oil
3 Garlic Cloves, minced
3 Tbsp. All-purpose Flour
2 tsp. Ground Cumin
3 Tbsp. Chili Powder
1 Tbsp. Dried Oregano
2 (14 oz.) cans Beef Broth
1 tsp. Salt
1/4 tsp. Ground Black Pepper
Heat the oil in a large skillet over medium high heat. Sauté the beef cubes in the oil for 2 minutes. Then reduce the heat to medium and stir in the garlic.
In a small bowl, combine the flour, cumin, and chili powder, then sprinkle the mixture over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
Add the salt and ground black pepper stirring together well. Bring to a boil and reduce heat to low and let simmer, partially covered for about 90 minutes.
Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.