Friday, July 24, 2009

Green Chili Stew!

So good served with a slice of hot out of the oven bread and slathered on with some homemade butter. Enjoy!


Green Chili Stew


  • 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


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 7-8 hours or until beef is tender. Sprinkle with cheese if desired. Yield: 8 servings.



  1. This chili stew sounds delicious. I love the ingredients. Stumbled over here from Marthas blog with those yummy appetizers. Nice to meet you.. you have a terrific blog.

  2. Great looking stew Sandra! I have to say that your family is very well fed!!

  3. This one sounds really yummy too!

  4. Oh yum, I think I would love this. Drooling over here.

  5. Had this tonight - VERY GOOD!!! Thanks for sharing :o)

  6. OH YUM ... this is one of my favorites & your recipe looks so similar to the one I lost. Thank you for posting this - I can't wait to try it!