Santa Fe Stew Ole'

• 1 tablespoon vegetable oil
• 1 1/2 lbs beef stew meat, cut into bite size pieces
• 1 (28 ounce) can stewed tomatoes
• 2 medium carrots, cut into 1/4 inch slices
• 1 medium onion, coarsely chopped
• 1 (1 ounce) package taco seasoning mix
• 2 tablespoons dried green chilies
• 1/2 teaspoon Lawry's Seasoned Salt (or any brand you have)
• 1/4 cup water
• 2 tablespoons all-purpose flour
• 1 (15 ounce) can pinto beans, drained

1. In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.

vegetable oil, beef stew meat, tomatoes, carrots, onion, taco seasoning mix, green chilies, salt, water, flour, pinto beans

Taken from www.food.com/recipe/santa-fe-stew-ole-85474 (may not work)