• 1 tablespoon olive oil
• 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
• 1 cup bottled chunky medium-hot salsa
• 1/4 cup canned beef broth
• 2 tablespoons chopped garlic
• 2 tablespoons (packed) dark brown sugar
• 1 tablespoon soy sauce

• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

• 12 6-inch-diameter corn or flour tortillas

Preparation

Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.

Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)

Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.

Serve stew with tortillas, allowing diners to assemble tacos.