Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 large onion, cubed
• 2 medium carrots, cubed
• 3 garlic cloves, chopped
• 1 15-to 16-ounce can stewed tomatoes
• 1 cup canned beef broth
• 1 4-ounce can diced green chilies
• 1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
• 2 tablespoons dried oregano
• 1/3 cup chopped fresh cilantro

Instructions

1. Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.