Ingredients
2 pounds beef stew meat, cut into 1-inch cubes2 medium onions, chopped2 tablespoons canola oil1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained2 cans (4 ounces each) chopped green chilies1 cup water3 beef bouillon cubes1 garlic clove, minced1 teaspoon sugar1/2 teaspoon salt, optional1/4 teaspoon pepperShredded cheddar or Monterey Jack cheese, optional
Preparation
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.
