Santa fe stew

Yield: 6 servings

Measure Ingredient
2 tablespoons Cooking oil
1 \N Lean beef roast; (about 2 to 3
\N \N ; pounds), cut into
\N \N ; 1/2-inch cubes
2 mediums Onions; sliced
1 can Tomatoes with jalapenoes* on can; (18 ounces)
\N \N ; tomatoes, cut up,
\N \N ; liquid (10 ounces)
\N \N Reserved
1 can Pinto beans; rinsed and drained
\N \N ; (15 ounces)
2 cans Chopped green chilies; (4 ounces each)
1 can Condensed beef broth; (10-1/2 ounces)
1 tablespoon Sugar
1 \N Garlic clove; minced
1 teaspoon Ground cumin; up to 2
1 \N Green pepper; chopped
1 cup Water Salt to taste
\N \N 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 1-½ hours or until meat is tender. Serve in bowls topped with cheese. (*Look for tomatoes with jalapenoes in the ethnic food section of your grocery store.) Yield: 6-8 servings.

Busted by Sara Horton 5/29/98

Recipe by: Taste of Home, Patti Henson, Linden, Texas Converted by MM_Buster v2.0l.

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