Santa Fe Stew

2
Amy Herald

By
@Meave

Mmmmmm! This stuff is really good!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    vegetable oil
  • 3 Tbsp
    all purpose flour
  • 1 1/2 lb
    beef stew meat, cut into small bite-size pieces
  • 1 can(s)
    (28 oz.) can crushed tomatoes, undrained
  • 1 can(s)
    (15 oz.) beef broth
  • 2 medium
    carrots, sliced into 1/4 inch pieces
  • 1 medium
    onion, chopped
  • 1 pkg
    taco seasoning mix
  • 1 small
    can of diced green chiles
  • 1/2 tsp
    seasoned salt
  • 1 can(s)
    (15 oz.) pinto beans, rinsed
  • ·
    shredded cheddar cheese and sliced green onion

How to Make Santa Fe Stew

Step-by-Step

  1. In Dutch oven, heat oil; Dredge stew meat in flour and brown in Dutch oven.
  2. Add beef broth, tomatoes, carrots, onions, taco seasoning, green chiles, and seasoned salt; blend well.
  3. Bring to a boil; reduce heat, cover and simmer 40 minutes. Add pinto beans and cook 10 minutes more.
  4. Ladle into soup bowls and garnish with a bit of shredded cheddar cheese and sliced green onion.

Printable Recipe Card

About Santa Fe Stew

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American



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