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
- 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
- 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).
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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