Santa Fe Stew Ole’

Santa Fe Stew Ole’

Ingredients

  • 1 Tbsp. Vegetable Oil
  • 1 1/2 pounds Beef Stew Meat, cut into bite size pieces
  • 1 can (28 ounces) Stewed Tomatoes, undrained
  • 2 medium Carrots, cut into ¼ inch slices
  • 1 medium Onion, coarsely chopped
  • 2 Tbsp. diced Green Chilies
  • 1 package Taco Seasoning
  • Salt and Pepper - to taste
  • ¼ cup Water
  • 2 Tbsp. Flour
  • 1 can (15 ounces) Pinto Beans, drained
  • Jalapeno Peppers, seed & diced - optional
  • Cilantro, Chopped - optional
  • Corn or Flour Tortillas

Directions

  1. In a Dutch Oven, heat oil. Brown stew meat over medium high heat.
  2. Add tomatoes, carrots, onion, green chilies and taco seasoning, mix well. Season with salt and pepper, to taste
  3. Bring to a boil over medium high heat; reduce heat to low and cook, covered, 40 minutes.
  4. In a small bowl, combine water and flour, stir into stew mixture.
  5. Add pinto beans and cook over low heat, 15 minutes.
  6. Garnish with Jalapenos and cilantro, if desired.
  7. Serve with warm corn or flour tortillas