Santa Fe Stew Ole
|Vegetable oil||1 Tablespoon|
|Beef stew meat||1 1⁄2 Pound, cut into small bite-size pieces|
|Canned stewed tomatoes||28 Ounce, undrained (1 Can)|
|Carrots||2 Medium, sliced into 1/4 inch pieces|
|Onion||1 Medium, chopped|
|Taco spices and seasoning||1 1⁄4 Ounce (1 Package)|
|Diced green chiles||2 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Canned pinto beans||15 Ounce, drained (1 Can)|
In Dutch oven, heat oil; brown stew meat.
Add tomatoes, carrots, onion, Taco Spices & Seasonings, green chilies and Seasoned Salt; blend well.
Bring to a boil; reduce heat.
Cover and simmer 40 minutes.
In small bowl, combine water and flour; blend well.
Add to stew mixture.
Stir in pinto beans and simmer an additional 15 minutes.