SANTA FE STEW

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Santa Fe Stew image

Mmmmmm! This stuff is really good!

Provided by Amy H. @Meave

Categories     Beef Soups

Number Of Ingredients 12

2 tablespoon(s) vegetable oil
3 tablespoon(s) all purpose flour
1 1/2 pound(s) beef stew meat, cut into small bite-size pieces
1 can(s) (28 oz.) can crushed tomatoes, undrained
1 can(s) (15 oz.) beef broth
2 medium carrots, sliced into 1/4 inch pieces
1 medium onion, chopped
1 package(s) taco seasoning mix
1 small can of diced green chiles
1/2 teaspoon(s) seasoned salt
1 can(s) (15 oz.) pinto beans, rinsed
- shredded cheddar cheese and sliced green onion

Steps:

  • In Dutch oven, heat oil; Dredge stew meat in flour and brown in Dutch oven.
  • Add beef broth, tomatoes, carrots, onions, taco seasoning, green chiles, and seasoned salt; blend well.
  • Bring to a boil; reduce heat, cover and simmer 40 minutes. Add pinto beans and cook 10 minutes more.
  • Ladle into soup bowls and garnish with a bit of shredded cheddar cheese and sliced green onion.

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