Estofado(Spicy Hot Mexican Beef Stew) - cooking recipe

Ingredients

3 Tbsp. olive oil
1 large onion, finely chopped
2 lb. lean stewing beef, cut to 1-inch cubes
2 cloves garlic, crushed
3 Tbsp. red wine vinegar
1/2 c. tomato sauce
1 c. red wine
1 bay leaf
1 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1 c. green chile salsa
2 Tbsp. finely minced fresh parsley

Preparation

In a 10 x 2-inch skillet, heat 2 tablespoons of the oil over moderate high heat.
Saute the onion for 3 to 5 minutes, stirring constantly.
Remove onion from pan using a slotted spoon and set aside.
Add the remaining oil to the pan and heat.
Place the meat in the pan and brown well, stirring frequently.
Return the onion to the pan.
Add the remaining ingredients.
Bring the mixture to a boil over high heat, reduce heat and simmer, covered, for 1 1/2 to 2 hours or until the meat is fork-tender.
Turn into a warmed serving dish and garnish with the parsley.
Serve with warmed fresh corn tortillas.