2 lbs. stew beef, cubed
1 c. chopped onion
1/2 c. chopped celery
1 can green chili, diced
2 tbsp. diced jalapenos (opt.)
1 can tomatoes
2 beef bouillon cubes
1 1/2 c. water

Brown meat, onion, celery and chilies until brown. Add bouillon, tomatoes and water. Cook approximately 3 hours until tender. Serve over rice or with flour tortillas.