1 lb. beef stew meat
1 1/2 c. water
Salt
2 tbsp. vegetable oil
1/2 med. onion, thinly sliced
1 garlic clove, minced
4 sm. tomatoes, peeled
2 med. green peppers
Sm. hot chili, minced
If desired salt & pepper
Cooked white rice

Combine beef, water and salt to taste to a boil. Reduce heat. Cover and simmer until meat is tender, about 2 hours. Cool meat in broth. Drain meat, reserving broth. Use 2 forks to shred meat.

Heat oil in a large skillet. Add onion and garlic. Cook until tender but not browned. Add tomatoes, simmer until tomatoes are cooked 5-10 minutes, stir in green pepper, meat and chili if desired. Add 1/2 cup broth and salt and pepper to taste. Cover and simmer until green pepper is tender, about 15 minutes. Serve with rice. Makes 4 servings.

To make Burritos: Reduce quantity of broth or leave off entirely.