Serve this piquantly seasoned Mexican-style beef stew over fully rice some nippy evening. Accompany it with sauteed zucchini and a leafy green salad. For 4 servings you will need:

1 1/2 lb. boneless beef chuck, fat trimmed, cut into 1″ cubes
Salt, pepper & flour
1 1/2 tbsp. butter
1 onion, finely chopped
1 clove garlic, minced or pressed
1/2 tsp. salt
1 tsp. ground cumin
1/2 tsp. chili powder
1 can (1 lb.) tomatoes
1 sm. can (4 oz.) green chilies, seeded & chopped
1 can (1 lb.) red kidney beans, drained
3/4 c. shredded Cheddar cheese
Fluffy rice
1 avocado, sliced for garnish

1. Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in heated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned cook onion in same pan, stirring frequently, until soft and lightly browned.

2. Return beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped and their liquid and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tender, 1 1/2 hours. Skim and discard fat.

3. Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly, 20 minutes.

4. Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice, garnishing each portion with avocado slices, if you like.

Tips: Sprinkle some extra Cheddar cheese on top for garnish.

For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients but use only 1 1/2 cans tomatoes.