Santa Fe Stew

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

Text Ingredients