Ingredients

• 1 pound cubed beef blade meat
• 1 large green bell pepper, seeded and roughly chopped
• 1 onion, roughly chopped
• 1 large tomato, chopped
• 1/4 cup chopped garlic
• 1-ounce whole cumin seeds
• 1/2-ounce freshly ground black pepper
• 1 quart water, plus 1-ounce
• 1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat
• Salt

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Instructions

1. In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.