Santa Fe Stew Recipe

Santa Fe Stew Recipe Santa Fe Stew Recipe photo by Taste of Home Rating 5

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

This recipe is:

Contest Winning

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Santa Fe Stew Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
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.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Santa Fe Stew

Santa Fe Stew Recipe

Santa Fe Stew

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-2) of 2 reviews

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!

 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT