Here's my recipe:

1 lb stew beef cut in 1 inch x 1-1/2 inch chunks.
1 small onion chopped
1/2 tbsp cooking oil
3 oz red wine, fruit juice, beer or soda (I used root beer this time)
3 oz chunky salsa
1 oz hot sauce
1 oz chopped garlic
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp cinnamon, ginger or chili powder (I used cinnamon tonight)
1 tsp black pepper
1/2 tsp salt (I go easy on salt, you might like more, or use more soy sauce)

Really good to add: 2 oz chopped parsley or cilantro (I didn't have any today)

Brown onion and beef in oil over medium high heat in skillet, turn heat to low and add other ingredients. Cover and simmer for 4 to 6 hours, stirring about once every 45 minutes or so. After 4 hours, start testing meat with a wooden fork, when you can tear the meat apart with the flat of the fork, just with pressure, it's pretty much done.

Leave the cover off, turn the heat up to medium and reduce the liquid so meat is still moist but there is no runny liquid. While doing this, continue using the wooden fork to tear the meat apart. You should only need to press and pull sideways with the back of the fork to do this.

The shredded beef can be used in tacos, enchiladas, burritos or mixed with scrambled eggs for breakfast. It's easy to freeze and re-heat in microwave.

I ate a share tonight with fresh chopped onion, lettuce, cheese and red sauce in corn meal tortillas. Enjoy. :)

Hugs,
Erin