Here’s one of the spicier versions of this stew. Omit hot pepper and cumin for a milder dish.
3 tablespoons oil
2 pounds rump roast, diced
2 yellow onions, peeled and chopped
1 hot pepper, cored and chopped
1 clove garlic, minced
1 cup tomato sauce
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon sage
Salt and pepper to taste
Heat oil in Dutch oven and brown meat evenly on all sides. Remove meat and set aside. Sauté 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.