Santa Fe Stew

★★★★★ 1 Review
Meave avatar
By Amy H.
from Detroit, MI

Mmmmmm! This stuff is really good!

serves 4
prep time 10 Min
cook time 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
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How To Make

  • 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.
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