Test 2 - Carne Guisada (Mexican beef stew)

Serves 2

1 - I forgot the tomato paste, and it was good! I'll try it with, and decide if it makes that much of a difference not to use it.
2 - It doesn't taste like it needs salt! Odd, and great, I suppose. Anyway, it also doesn't need the tomato paste, so I removed that ingredient. And I just realized that I have no idea where the original recipe came from so there's no way for me to peruse the original. Oh well, I think I've already changed it enough that it doesn't really matter.

1 lb chuck roast, trimmed of fat and cut in bite-sized pieces
1 Tbsp flour
1 Tbsp olive oil
1 onion, chopped
1 cloves garlic, chopped
1 jalapeno peppers, seeded and minced
1 cup beef stock
1 tsp cumin
1 tsp chilli powder

1. Toss meat pieces with flour, then brown quickly in oil.
2. Add onion and cook, stirring frequently, until soft. 
3. Add the garlic, jalapeño, beef stock, cumin and chilli powder; bring to a simmer.
4. Cook for about 2 to 2-1/2 hours, until meat is extremely tender.