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Published : 09/22/2015 10:07:29
Categories : Entree
Santa Fe Beef Stew
2 tablespoons canola oil
1 beef eye round roast (2-3 pounds), cut into 1/2-inch cubes
2 medium onions, sliced
1 (15 ounce) can pinto beans, rinsed and drained
1 (10 1/2 ounce) can Progresso Beef Broth
1 (1o ounce) can diced tomatoes with mild green chilies, undrained
2 (4 ounce) cans chopped green chilies
1 cup water
1 medium green pepper, chopped
1 tablespoon sugar
2 tablespoons Olde Westport Mesa Flats Enchilada Spice Blend
1 garlic clove, minced,
Salt to taste,
Shredded Monterey Jack cheese
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. Spoon into bowls, sprinkle with cheese.