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

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.

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