5 pounds boneless beef chuck stew meat, cut in 1½ -inch cubes
2 teaspoons salt
½ teaspoon freshly ground black pepper
3 tablespoons virgin olive oil or canola oil, divided
1 medium white onion, chopped
3 tablespoons of Mexican-style chili powder
1 can of diced tomatoes (with chiles)
¾ cup dry red wine or chicken broth
4 large roasted garlic cloves, minced