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Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2
of beef; remove from stockpot. Repeat with remaining beef. Remove beef
from stockpot. Season with salt, as desired.
Add
remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook
and stir 5 to 8 minutes or until vegetables are tender. Return beef and
juices to stockpot. Add tomatoes; bring to a boil.
Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Serves 4
Mario, Head Chef
Mario has been with Sonoma Market for thirteen years but is not often seen out of the kitchen. However, he certainly has thousands of fans - our customers - who love his food and can enjoy it for breakfast, lunch and dinner.
Mario is responsible for the delicious foods coming out of the kitchen: he plans, he preps, he cooks. He develops recipes and ways to improve the department's work flow and systems.
Of course, Mexican food is a favorite for him as evidenced by the many choices in the hot foods and grab-and-go cases. Mario is particularly proud of the five different salsas he created.
The kitchen is always busy, but Mario thinks that Thanksgiving is the busiest! Mario is married and Dad to four children.
1½ lbs beef cut into 1 to 1½-inch pieces 
