Santa Fe Stew

Amy Herald


Mmmmmm! This stuff is really good!


☆☆☆☆☆ 0 votes

10 Min
50 Min
Stove Top


  • 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


  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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