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Santa Fe Stew Recipe

Santa Fe Stew Recipe photo by Taste of Home

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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

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Santa Fe Stew Recipe

Prep: 20 min. Cook: 1-1/2 hours

Yield: 6-8 Servings

20 90 110

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

Directions

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. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup (calculated without salt and cheese) equals 251 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 565 mg sodium, 18 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Santa Fe Stew in Country Woman May/June 1992, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Santa Fe Stew

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Reviewed on Jan. 07, 2009 by badkitty

I also let it cook longer , more like 2-1/2hrs and the meat was so tender and it thickened up nicely.

Reviewed on Jan. 07, 2009 by badkitty

Terrific! I made a few changes.....I added a teaspoon of oregano and a bay leaf in with the spices, added 5 cloves of minced garlic, replaced the water with beer. I used beef stew meat instead of the roast. I didn't add the pinto beans until the last 45 minutes along with a couple peeled and diced potatoes.Also added in some chopped fresh cilantro at the end. Served with shredded Monterey Jack/cheddar blend,sour cream and warmed flour tortillas on the side-everyone's bowl was clean,barely any leftover!