3 lb. chuck roast, cut in 1 inch cubes
3 tbsp. salad oil
1 clove garlic, minced
2 (1 lb.) cans tomatoes
3/4 c. beef broth
1 med. onion
7 oz. can green chilies, chopped
1/3 c. chopped parsley
1/2 tsp. sugar
1/4 c. lemon juice
2 tsp. ground cumin
1 green pepper, coarsely chopped

Brown meat in oil. Remove from pot. Saute pepper and garlic in drippings until tender. Return meat to pot and add other ingredients. Cover and simmer for 2 hours. Remove cover and simmer to reduce liquid. You can thicken with corn starch, flour and water if necessary. Can serve with flour tortillas or over rice. Can be made ahead and frozen.