Los Rios Stew

• 2 tablespoons cooking oil
• 2 lbs lean stew meat, cut into 1/2 inch pieces
• 2 medium onions, sliced
• 1 (10 ounce) can Rotel Tomatoes (I use the extra hot kind)
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (4 ounce) canschopped green chilies
• 1 (10 1/2 ounce) can condensed beef broth
• 1 tablespoon sugar
• 4 -5 garlic cloves, minced
• 1 -2 teaspoon ground cumin
• 1 green bell pepper, chopped
• 1 cup water
• salt
• shredded monterey jack cheese

1. In a Dutch oven, heat oil; saute beef until browned on all sides.
2. Add remaining ingredients except for cheese.
3. Bring to a boil; lower heat and simmer for 1 1/2 hours or until meat it tender.
4. Ladle stew into individual serving bowls; top with cheese.
5. I usually serve this with corn bread.

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

Taken from www.food.com/recipe/los-rios-stew-39788 (may not work)