Yield: 4 to 6 servings

1 to 11/2 pounds lean beef eye of round, cut into 1- to 1 1/2-inch cubes

4 teaspoons Worcestershire sauce

3 to 4 drops hot pepper sauce

2 medium tomatoes, coarsely chopped, plus additional for optional garnish

9 to 10 tomatillos, husks removed, washed and coarsely chopped

1 tablespoon minced garlic

2 jalapeño peppers, seeded and chopped

3 tablespoons chopped cilantro, plus additional for garnish

1/4 teaspoon ground black pepper

2 (16-ounce) cans reduced-sodium pinto beans, rinsed and drained

2 whole-wheat pita breads, warmed and sliced into wedges, optional

Chopped onion or green onion, for optional garnish

1. Place beef cubes in zip-top plastic food bag; add Worcestershire sauce and hot pepper sauce, seal and toss to coat.

2. Place 2 chopped tomatoes, tomatillos, garlic, jalapeño peppers, 3 tablespoons cilantro and black pepper into a medium-size slow cooker. Pour beef, with any collected Worcestershire sauce mixture, over tomato mixture. Cover and cook on low setting 7 to 9 hours or until beef is done and tender.

3. Lift beef out of slow cooker, place in bowl, cover and keep warm. If any fat collects over vegetables and liquid, skim and remove fat. Carefully ladle vegetables and liquid into a blender or food processor. (Any time you blend a hot liquid, remove the center from the cover of the blender to vent and allow hot steam to safely escape.) Process or blend until smooth. Pour purée back into slow cooker. Stir in beef and beans. Cover and cook on high setting 30 minutes.

4. To serve, ladle into bowls. If desired, accompany with wedges of pita bread and garnish with a sprinkling of fresh minced cilantro, chopped tomato and chopped onion.

Per serving (based on 4, with pita bread): 540 calories; 18g fat (30 percent calories from fat); 69g saturated fat; 69mg cholesterol; 38g protein; 58g carbohydrate; 12g fiber; 453mg sodium.