Spicy Cuban Beef - cooking recipe

Ingredients

1 1/2 lb. lean, fat-trimmed beef chuck steak
16 oz. can tomatoes, broken up, undrained
2 ribs celery, sliced
1 onion, chopped
1 clove garlic, minced
3 Tbsp. vinegar
1/4 tsp. chili powder (or more to taste)
salt and pepper to taste
12 stuffed Spanish olives, sliced
rice

Preparation

Cut beef into 1 1/2-inch cubes (or you may substitute an equivalent amount of ground beef).
Spray a large, nonstick skillet or heavy Dutch oven with cooking spray.
Add beef; brown over high heat.
Turn frequently to prevent sticking.
Drain fat, if any, from pan.
Add remaining ingredients, except olives and rice. Cover and simmer 2 hours or until meat is tender.
Uncover; simmer until nearly all liquid evaporates.
Stir in olives and heat through.
Serve with cooked rice.