1 lb beef stew meat
2 T lard
4 garlic cloves, minced
1 onion, finely chopped
1/2 tsp oregano
1 tsp pepper
16 oz tomato sauce
2 beef bouillon cubes
3 T New Mexico chile powder

Trim fat from stew meat and cut into bite size pieces. Melt lard and place stew meat, garlic and onion in pot and saute until meat is lightly browned. Add enough water to cover and add remaining ingredients. Cover and simmer on low heat, stirring occasionally, until meat is tender (about an hour). Sprinkle in a few tablespoons of flour to thicken and continue simmering, stirring occasionally, for an additional 10 minutes.