Santa Fe Stew

• 2 tbsp. cooking oil
• 1 (3 lb.) lean beef roast, cut into 1/2-inch cubes
• 2 md. onions, sliced
• 1 can (1-1/8 lb.) tomatoes with jalapenoes, tomatoes cut up, liquid reserved
• 1 can (15 oz.) pinto beans, rinsed and drained
• 2 cans (4 oz. each) chopped green chilies
• 1 can (10-1/2 oz.) condensed beef broth
• 1 tbsp. sugar
• 1 clove garlic, minced
• 1 to 2 tsp. 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.
2. Brown beef on all sides.
3. Add all remaining ingredients except cheese: bring to a boil.
4. Reduce heat; simmer 1-1/2 hours or until meat is tender.
5. Serve in bowls topped with cheese.

cooking oil, lean beef roast, onions, tomatoes, pinto beans, green chilies, condensed beef broth, sugar, clove garlic, ground cumin, green pepper, water, salt, cheese

Taken from www.foodgeeks.com/recipes/3385 (may not work)