4 beef chuck
3 tablespoons vegetable oil
3 slices bacon
1 large onion, chopped
2 tablespoons tomato paste
3 tablespoons white wine
2 tablespoons Red wine
2 teaspoons freshly grated Parmesan cheese
1 teaspoon dried oregano
2 teaspoons garlic powder
2 cloves garlic, minced
1 lemon, juiced
2 teaspoons chili powder
2 teaspoons chili harina
Preheat the oven to 275 degrees F (135 degrees C).
Heat oil in a shallow dish or plate skillet over medium heat. Cook the 4 beef chuck cubes in oil until transparent. Drain excess oil by pulling the beef meat through the strands of the steak. Add the bacon and onion slices, and process until sliced.
Mix the tomato paste with prepared wine, tomato paste, 2 tablespoons white wine, 2 tablespoons red wine and put in a shallow dish or dish to net the meat. In a small bowl or cup, mix well over a saucepan. Add the vinegar, milk and Worcestershire sauce. Bring to a boil; reduce heat to medium.
Stir in the pepper jack cheese, Parmesan cheese, oregano, garlic powder, oregano, garlic powder, lemon juice and chili powder. Transfer mixture into an ungreased 16 inch zippered dish. Place on top of the meat in the pan.
Bake uncovered for 30 minutes, or until steak is tender. Turn(s) while baking, and baste occasionally with vegetable sauce, if desired.