Los Rios Stew

Ingredients

• 2 tablespoons cooking oil
• 2 lbs lean stew meat, cut into 1/2 inch pieces
• 2 medium onions, sliced
• 1 (10 ounce) can Rotel Tomatoes (I use the extra hot kind)
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (4 ounce) canschopped green chilies
• 1 (10 1/2 ounce) can condensed beef broth
• 1 tablespoon sugar
• 4 -5 garlic cloves, minced
• 1 -2 teaspoon ground cumin
• 1 green bell pepper, chopped
• 1 cup water
• salt
• shredded monterey jack cheese