Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean boneless beef chuck or stew beef
     1/2      teaspoon  salt
  2        tablespoons  vegetable oil
     1/2           cup  white onion -- finely chopped
     3/4           cup  beef broth
     1/4           cup  raisins
  1              clove  garlic -- minced
     1/2      teaspoon  ground cloves
     1/4      teaspoon  anise seeds -- crushed
     1/4           cup  red chili enchilada sauce -- recipe separate

Preparation:

Cut meat lengthwise if using chuck roast into 1-inch strips. Then cut crosswise at 1-inch intervals to form 1-inch cubes. Or use pre-cut stew meat. Sprinkle beef with salt. Brown half of beef in hot oil in large skillet over medium-high heat 10 to 12 minutes, turning frequently. Remove with slotted spoon to plate. Repeat with remaining beef. Reduce heat to medium. Add onion; cook and stir 4 minutes or until onion is softened. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red Chili Enchilada sauce. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2 forks, pull beef into coarse shreds in skillet. Remove from heat.

Nutritional Information:

72 Calories (kcal); 5g Total Fat; (55% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 339mg Sodium