Santa Fe Stew

• 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

1. In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese.
2. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.

canola oil, beef, onions, pinto beans, condensed beef broth, tomatoes, green chilies, water, green pepper, sugar, ground cumin, garlic, salt, cheese

Taken from www.tasteofhome.com/recipes/santa-fe-stew/ (may not work)