Santa Fe Stew Recipe

1 beef eye round roast (2 to 3 pounds), cut into 1/2-inch cubes

2 medium onions, sliced

1 can (15 ounces) pinto beans, rinsed and drained

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 can (10 ounces) diced tomatoes with mild green chilies, undrained

2 cans (4 ounces each ) chopped green chilies

1 cup water

1 medium green pepper, chopped

1 tablespoon sugar

1 to 2 teaspoons ground cumin

1 garlic clove, minced

Salt to taste

Shredded Monterey Jack cheese