Heat the canola oil in your dutch oven or wide skillet over medium heat. The oil should shimmer slightly when it's ready, which ensures your aromatics won't stick.

Add the chopped onions and minced garlic to the hot oil. Cook them for about 2-3 minutes, stirring occasionally, until they become fragrant and the onions turn translucent. This creates the flavor foundation for your entire dish.

Add the thinly sliced chuck steak to the pan. Cook for 5-7 minutes, stirring occasionally, until the beef is lightly browned on most surfaces. Don't worry about cooking it completely through at this stage.

Add the chopped Roma tomatoes to the pan. Using the back of your wooden spoon, gently mash the tomatoes as they cook. Continue cooking for 4-5 minutes until the tomatoes have softened and released their juices, creating a rich sauce base.

Pour in the water or beef broth and bring the mixture to a boil. As it heats up, you'll notice some foam or scum rising to the surface. Skim this off with a spoon for a clearer, cleaner-tasting broth.

Add the minced jalapeño pepper to the pot. The seeds have been removed to control the heat level, but you can add them back if you prefer more spice.

Reduce the heat to low, cover the pot, and let it simmer gently for 40-50 minutes. Stir occasionally and add water in ½ cup increments if the liquid level gets too low. The beef should become fork-tender during this time.

Add the cubed potatoes to the pot and continue cooking for 8-10 minutes. The potatoes should be tender when pierced with a fork, and the sauce should have thickened nicely by this point.

Taste and season with salt and pepper as needed. Remember to start with less salt since the flavors will have concentrated during cooking. Serve immediately while hot.