Santa Fe Stew

Name: Santa Fe Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings (2 quarts).
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

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

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.