Rio Grande Chili Beef (Chile con Carne Mexicano)

Dredge the meat in a mixture of flour, cumin, chili, curry, salt, pepper, and oregano. Set aside.

Place the oil and butter in a large heavy skillet. Add the onions and garlic and sauté several minutes, until soft. With a slotted spoon, remove the garlic and onions to ovenproof casserole.

In the same pan, sauté the seasoned meat cubes, a few at a time, until they are browned on all sides. Add them to the casserole.

Deglaze the pan with the beef stock. Pour the stock and the red wine into the casserole. Cover tightly and bake in a 300°F oven 2-1/2 to 3 hours, until the meat is tender. Garnish with pimiento, or let cool, refrigerate up to 24 hours, then reheat and serve.