| 5 pounds | Boneless beef chuck stew meat |
| 2 teaspoons | Kosher salt |
| 1/2 teaspoon | Freshly ground black pepper |
| 3 tablespoons | Olive oil or vegetable oil, divided |
| 1 | Medium onion, chopped |
| 3 tablespoons | Ancho chile pepper powder or Mexican-style chili powder |
| 1 (14.5 ounce) can | Diced tomatoes with green chiles |
| 3/4 cup | Dry red wine or chicken broth |
| 4 | Large roasted garlic cloves, mince |
Heat oven to 325F. Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil.
Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.