Green chili beef stew

By claudiag

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 medium onions, chopped
• 2 tablespoons canola oil
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chilies
• 1 cup water
• 3 beef bouillon cubes
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• Shredded cheddar or Monterey Jack cheese, optional

Preparation

Step 1

•In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker.
• Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. Cover and cook on low for 6-8 hours or until beef is tender. Sprinkle with cheese if desired. Yield: 8 servings.