Categories: Beef, Main Dish, Stew, Tex-Mex
Ingredients
- 2 tablespoons cooking oil
- 2 lbs lean stew meat, cut into 1/2 inch pieces
- 2 medium onions, sliced
- 1 (10 ounce) cans Rotel Tomatoes (I use the extra hot kind)
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 2 (4 ounce) cans chopped green chilies
- 1 (10 1/2 ounce) cans 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
Directions
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In a Dutch oven, heat oil; saute beef until browned on all sides.
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Add remaining ingredients except for cheese.
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Bring to a boil; lower heat and simmer for 1 1/2 hours or until meat it tender.
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Ladle stew into individual serving bowls; top with cheese.
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I usually serve this with corn bread.