1. Over medium-high heat, brown steak pieces in the oil in a heavy skillet or oven.
2. (Really brown the meat -- not just let it turn gray).
3. Add the onion and garlic and cook, stirring frequently, until onion is transparent.
4. Add the potatoes, tomato sauce, salt, pepper, adobo, stock, wine and water and bring to a boil.
5. Reduce heat to low and simmer, uncovered, for one hour.
6. Stir in the jalapenos, chili powder and cumin, and continue simmering, uncovered, for 1 hour until beef is tender.

Makes: 4 to 6 servings

Note:

• This wonderful stew has endless variations.
• Sometimes you can add fresh corn.
• You will notice that the recipe calls for a comparatively small amount of chilli powder and cumin; however, keep in mind that this is not chilli.
• You want to allow the flavor of your good beef to prevail and your jalapenos to sing.