Login to Save Like

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 cans  diced tomatoes
• 1 10-1/2-ounce can  condensed beef broth
• 1 10-ounce can  enchilada sauce
• 2 15- to 16-ounce cans  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.

Recipe.com