Ingredients

• 3 lb boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
• 1/2 teaspoon black pepper
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 large white onions, chopped (4 to 5 cups)
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 1 tablespoon ground cumin
• 1 (28-oz) can whole tomatoes in juice
• 2 to 2 1/2 cups water
• 1 lb fresh New Mexico green chiles or Anaheim chiles (8 to 10), roasted and peeled
• Accompaniments: cooked pinto beans and rice

Instructions

1. Pat beef dry and season with pepper and 1 teaspoon salt.
2. Heat oil in a 10- to 11-inch-wide (5- to 7-quart) heavy pot over moderately high heat until hot but not smoking, then cook beef in 2 or 3 batches, turning occasionally, until browned, 6 to 8 minutes per batch. Transfer as browned to a bowl using a slotted spoon.
3. Add onion and garlic to fat in pot and cook over moderately high heat, stirring and scraping up brown bits, until softened, about 8 minutes. Add cumin and remaining teaspoon salt and cook, stirring, 2 minutes. Return beef (with any juices accumulated in bowl) to pot and stir in tomatoes with juice and enough water to cover meat, then bring to a simmer.
4. Discard seeds, ribs, and stems from chiles, then cut lengthwise into 1/3-inch-wide strips. Add chiles to stew and gently simmer, uncovered, stirring occasionally to break up tomatoes, until meat is very tender, about 3 hours.