2 tbsp. vegetable oil
3 lb. boneless beef roast, cut into 1/2-inch chunks
2 cans Ro-Tel tomatoes and chilies
1/2 c. steak sauce
3/4 c. water
2 tsp. lemon juice, fresh squeezed
3 tsp. chili powder
1/4 tsp. crushed red pepper
2 (15 oz.) cans black beans, rinsed and drained

In a large pot, heat the oil over medium heat. Add the beef chunks and stir until brown on all sides. Add the remaining ingredients, except the beans; mix well and bring to a boil. Reduce heat to low; cover and simmer for 45 to 50 minutes or until beef is very tender. Stir in the beans. Heat thoroughly before serving.