Santa Fe Stew



6 servings



2 tbsp. cooking oil
1 (3 lbs.) lean beef roast, cut into 1/2-inch cubes
2 md. onions, sliced
1 can (1-1/8 lb.) tomatoes with jalapenoes, tomatoes cut up, liquid reserved
1 can (15 oz.) pinto beans, rinsed and drained
2 cans (4 oz. each) chopped green chilies
1 can (10-1/2 oz.) condensed beef broth
1 tbsp. sugar
1 clove garlic, minced
1 to 2 tsp. ground cumin
1 green pepper, chopped
1 cup water
Salt, to taste
Shredded Monterey Jack cheese


In a Dutch oven, heat oil over medium high. Brown beef on all sides. Add all remaining ingredients except cheese: bring to a boil. Reduce heat; simmer 1-1/2 hours or until meat is tender. Serve in bowls topped with cheese.

Author's Comments

Look for tomatoes with jalapenoes in the ethnic food section of your grocery store.

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