1 1/2 pound round steak, chopped into very fine peices,
     rolled in flour and seasoned with salt and pepper.
   2 tablespoons flour (for roux)
   1 to 2 tablespoons oil
   1 onion, chopped
   3 or 4 fresh jalapenos, seeded and chopped
   1 green bell pepper seeded and chopped
   1/2 cup chopped celery
   1 can diced tomatoes
   1 teaspoon chili powder
   2 to 3 teaspoons powdered cumin
   2 cups beef stock or water
   Salt and Pepper to taste.
		

Heat oil in Dutch oven or large skillet. When hot, add the floured beef pieces and fry until very brown and crisp. Remove meat from skillet.

To make the roux, add the two tablespoons of flour. You may need to add a little more oil. Stir and mix the flour with the oil and cook over medium heat until the mixture is golden brown.

Add the meat and other ingredients and mix well. When the stew starts to simmer, turn heat to low and cover and cook for about 45 minutes to an hour until the meat is tender. If the soup liquid gets low, add more broth or water. What gives this stew its Taste and adjust the seasoning. What gives this stew its
distinctive taste is the cumin.

In Rock Springs, they serve the stew "dry" so it can be spooned into warm tortillas, rolled up and eaten. To serve this way, let the liquid almost cook away towards the end of the simmering period, keeping an eye so it does not burn.

I like to make mine soupier and serve it over rice with warm flour tortillas and guacamole salad. Makes 3 or 4 servings, or if spooned into tortillas, it will feed 4 to 6.