2 tablespoons vegetable oil

3 pounds boneless beef bottom round roast, cut into 1/2-inch chunks

2 cans (16 ounces each) Mexican-style stewed tomatoes, undrained

1/2 cup steak sauce

3/4 cup water

2 teaspoons fresh lemon juice

3 tablespoons chili powder

1/4 teaspoon crushed red pepper

2 cans (15 ounces each) black beans, rinsed and drained

In a large soup pot, heat the oil over medium-high heat. Add the beef chunks and stir until brown on all sides. Add the tomatoes, steak sauce, water, lemon juice, chili powder, and crushed red pepper; mix well and bring to a boil. Reduce the heat to low, cover, and simmer for 45 to 50 minutes, or until the beef is tender. Stir in the beans until heated through and then serve.

If desired, top each serving with a dollop of sour cream, shredded cheese, and a few sliced scallions.