Lunch: Santa Fe Stew Recipe

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

Instructions

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

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