| 1. |
Heat large heavy frying pan to medium-high, add ground beef saute until beef is well-browned, breaking apart with back of the spoon as it cooks. When it's well browned, remove beef to a bowl. |
| 2. |
Heat olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add oregano, cumin and saute about 2 minutes more. Remove from pan. |
| 3. |
Add chicken stock to frying pan and simmer a minute, scraping off any browned bits. Combine browned meat, onion mixture, chicken stock from the pan, water, beans, tomato paste, and canned tomatoes in heavy soup pot. |
| 4. |
Simmer over low heat about 45 minutes, adding a bit more water if needed. When stew seems done, add chopped cilantro, and lime juice and cook a few more minutes. Serve hot. |
