Santa Fe Stew

Ingredients

• 2 tbsp. cooking oil
• 1 (3 lb.) lean beef roast, cut into 1/2-inch cubes
• 2 md. onions, sliced
• 1 can (1-1/8 lb.) tomatoes with jalapenoes, tomatoes cut up, liquid reserved
• 1 can (15 oz.) pinto beans, rinsed and drained
• 2 cans (4 oz. each) chopped green chilies
• 1 can (10-1/2 oz.) condensed beef broth
• 1 tbsp. sugar
• 1 clove garlic, minced
• 1 to 2 tsp. ground cumin
• 1 green pepper, chopped
• 1 cup water
• Salt, to taste
• Shredded Monterey Jack cheese