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Santa Fe Stew

 Santa Fe Stew
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
6-8 ServingsPrep: 20 min. Cook: 1-1/2 hours

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,

2 of 2

Santa Fe Stew (continued)

Nutritional Facts: 8 g fat (2 g saturated fat), 52 mg cholesterol, 565 mg sodium, 18 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.