SANTA FE STEW

Santa Fe Stew image

Meet the Cook: This recipe came with me from New Mexico, where I lived years ago. It's been a hit at everything from a simple family supper to a church fellowship! Our three daughters are 19, 17 and 6. My husband's a truck driver, and we live in town. But we also have an 80-acre farm, filled with pine trees, that belonged to my great-granddad - one day, we hope to build a house there. -Patti Henson, Linden, Texas

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 beef eye round roast (2 to 3 pounds), cut into 1/2-inch cubes
2 medium onions, sliced
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
2 cans (4 ounces each) chopped green chilies
1 cup water
1 medium green pepper, chopped
1 tablespoon sugar
1 to 2 teaspoons ground cumin
1 garlic clove, minced
Salt to taste
Shredded Monterey Jack cheese

Steps:

In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.

Nutrition Facts : Calories 251 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 565mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.