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Ingredients

• 2 1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes
• 2 tablespoons cooking oil
• 1 medium onion, chopped (1/2 cup)
• 4 cloves garlic, minced
• 2 14 1/2 ounce can diced tomatoes
• 1 10 1/2 ounce can condensed beef broth
• 1 10 ounce can enchilada sauce
• 2 15 - 16 ounce can pinto and/or red kidney beans, rinsed and drained
• 1/2 cup cold water
• 1/4 cup cornmeal or masa harina (tortilla flour)
• 1/4 cup snipped fresh cilantro
• 1 recipe Fry Bread (see recipe below) or flour tortillas
• 2 ounces Queso Blanco or Monterey Jack cheese, shredded

Description

You Can Make This Beef Stew Ahead Of Time And Reheat It. Or You Can Make It In The Slow Cooker.

Better Homes And Garden