2 tablespoons olive oil, divided
1 ½ pounds chuck steak, cut into 1-inch cubes
1 onion, diced
1 carrot, diced
2 cloves garlic, minced
1 pinch cayenne pepper
1 envelope onion soup mix
1 (16-ounce) can whole peeled tomatoes
1 tablespoon Tabasco sauce
salt and black pepper, to taste
In a large Dutch oven with a lid, heat half of the olive oil over high heat. Add the beef and brown on all sides. Remove from the pot and set aside.
Reduce the heat to medium and add the remaining oil. Add the onion and carrot, and season with a pinch of salt. Sauté about 10 minutes, or until tender and slightly browned, stirring well with a wooden spoon to bring up all the fond.
Add the garlic and cayenne, and sauté until just fragrant, about 1 minute.
Add the onion soup mix, tomatoes, and Tabasco, and stir to combine.
Bring to a simmer, then add the beef back to the pot. Stir well to combine, then reduce the heat to low and cover. Cook, stirring occasionally, for 1 hour 30 minutes, or until the beef is tender.
Season to taste with salt and pepper before serving.