Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
• 1 cup bottled chunky medium-hot salsa
• 1/4 cup canned beef broth
• 2 tablespoons chopped garlic
• 2 tablespoons (packed) dark brown sugar
• 1 tablespoon soy sauce
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 8 burrito-size flour tortillas
• Cooked white rice

Instructions

1. Heat oil in heavy large pot over medium-high heat. Add half of beef and sauté until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Add remaining beef to pot and sauté until brown, about 3 minutes. Return beef in bowl to pot. Add salsa, broth, garlic, sugar and soy sauce to pot; bring to boil. Reduce heat to medium-low, cover pot and simmer stew until beef is tender, stirring occasionally, about 1 hour 10 minutes.
2. Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold; then cover and keep refrigerated. Rewarm before continuing.)
3. Heat tortillas 1 at a time on gas or electric burner, about 10 seconds Per side, turning with tongs. Cover with foil or napkin to keep warm.
4. Serve stew, tortillas and rice, allowing diners to assemble burritos.