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2 pounds boneless beef chuck roast, cut into 1-inch pieces
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salt & pepper
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1 TBSP plus 2 TBSP olive oil
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8 ounces Roma tomatoes, chopped
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1 yellow onion, peeled and chopped
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4 garlic cloves, peeled and chopped
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1 jalapeno pepper, chopped
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3 TBSP flour
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1 TBSP ground cumin
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4 cups water
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1 pound russet potatoes, cut into 1-inch pieces
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