Santa Fe Stew Recipe
Santa Fe Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 2 tablespoons vegetable oil
  • 1 lean beef roast (about 2 to 3 pounds), cut into 1/2-inch cubes
  • 2 medium onions, sliced
  • 1 can (10 ounces) tomatoes with jalapenoes* or 1 can (16 ounces) tomatoes, cut up, liquid reserved
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 can (10-1/2 ounces) condensed beef broth
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 to 2 teaspoons ground cumin
  • 1 green pepper, chopped
  • 1 cup water
  • Salt to taste
  • Shredded Monterey Jack cheese

Directions

In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except cheese; bring to a boil. Reduce heat; simmer 1-1/2 hours or until meat is tender. Serve in bowls topped with cheese. (*Look for tomatoes with jalapenos in ethnic food section of your grocery store.) Yield: 6-8 servings.
Originally published as Santa Fe Stew in Country Woman May/June 1992, p31

Nutritional Facts

1 cup: 251 calories, 8g fat (2g saturated fat), 52mg cholesterol, 565mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 27g protein.

  • 2 tablespoons vegetable oil
  • 1 lean beef roast (about 2 to 3 pounds), cut into 1/2-inch cubes
  • 2 medium onions, sliced
  • 1 can (10 ounces) tomatoes with jalapenoes* or 1 can (16 ounces) tomatoes, cut up, liquid reserved
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 can (10-1/2 ounces) condensed beef broth
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 to 2 teaspoons ground cumin
  • 1 green pepper, chopped
  • 1 cup water
  • Salt to taste
  • Shredded Monterey Jack cheese
  1. In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except cheese; bring to a boil. Reduce heat; simmer 1-1/2 hours or until meat is tender. Serve in bowls topped with cheese. (*Look for tomatoes with jalapenos in ethnic food section of your grocery store.) Yield: 6-8 servings.
Originally published as Santa Fe Stew in Country Woman May/June 1992, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSanta Fe Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review