Preparation

• Bring beef, stock and Seasoning to boil in large saucepan. Reduce heat to low; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch cubes. Reserve stock and skim off excess fat.

• Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook and stir 4 minutes or until tender. Add cooked beef; cook and stir 2 to 3 minutes. Sprinkle with flour; cook and stir 2 to 3 minutes longer. Gradually add 1 1/2 cups of the reserved stock (including the herbed residue), stirring until thickened. Reduce heat to low. Simmer, uncovered, 15 minutes to blend flavors.

• Serve in warmed flour tortillas with sour cream, chopped avocado, shredded cheese and chopped fresh cilantro, if desired.