1 lb Stew meat

      2 tb Cooking oil

      3 oz Tomato paste (optional not

           -recommended)
 10 1/2 oz Beef broth bouillon

    1/2 ts Black pepper

      2    Cloves garlic, crushed

      1 ts Chili powder

    1/2 ts Cumin

      2 sm Chiles serranos, chopped

    3/4 c  Water

  Brown meat in oil until brown on all sides. Pour off grease.  Add tomato
  paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin,
  chile peppers, and water.  Bring to boil and then turn very low, cover, and
  simmer about one and one-half hours, or until meat is tender. {crockpot!}
  Dissolve about one teaspoon cornstarch in small amount of cold water and
  slowly pour into stew, which is simmering, until proper thickness of gravy
  is obtained.  Serve with rice. (or on tortilla with bean and
  guacamole-flour tortilla that is)
  This one came from "The World of Mexican Cooking" by Mary Margaret Curry
  Galahad Books (1971)New YORK City!!