Santa Fe Stew Ole'

Submitted by southern chef in lo

"Easy--great for a cold night"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 1 1⁄2 lbs beef stew meat, cut into bite size pieces
• 1 (28 ounce) can stewed tomatoes
• 2 medium carrots, cut into 1/4 inch slices
• 1 medium onion, coarsely chopped
• 1 (1 ounce) package taco seasoning mix
• 2 tablespoons dried green chilies
• 1⁄2 teaspoon Lawry's Seasoned Salt (or any brand you have)
• 1⁄4 cup water
• 2 tablespoons all-purpose flour
• 1 (15 ounce) can pinto beans, drained

directions

1. In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.