Step 1

Pat dry the cubed beef to remove excess moisture.

Step 2

Place a large cast iron pan or Dutch oven on medium-high heat. When hot, add the canola oil and cubed beef without crowding the pan (see note).

Step 3

Sauté the beef for 5 minutes, turning every few minutes until brown on all sides. Repeat with remaining beef if batches are necessary.

Step 4

Reduce heat to medium and add the onion, garlic and green pepper to the beef. Sauté for 3-4 minutes.

Step 5

Add the tomatoes, cumin, optional oregano, optional jalapeño, salt, pepper and broth. Bring to a boil.

Step 6

Reduce heat to low and cover the pan. (You can also transfer to a crock pot at this point if you prefer - see note.)

Step 7

Simmer for 60-90 minutes or until the beef is tender. Add extra broth halfway if needed to prevent sticking.

Step 8

If the sauce looks runny, sprinkle in the optional flour and boil for several minutes to thicken up a gravy, stirring regularly to dissolve any lumps.

Step 9

Serve with rice, potatoes or tortillas.