Here’s one of the spicier versions of this stew. Omit hot pepper and cumin for a milder dish.
Heat oil in Dutch oven and brown meat evenly on all sides. Remove meat and set aside. Saute onions, hot pepper, and garlic until tender. Return meat to pot add tomato sauce and cold water to cover. Simmer, covered, 2 hours. Add remaining ingredients, cover, and simmer 1 hour longer. Season with salt and pepper.