2 tablespoons vegetable oil
2 ounces onion, chopped
4 pounds beef stew meat
2 onions, chopped
6 cloves garlic, minced
1/4 cup chopped fresh parsley
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon allspice
1 cup vegetable oil
1 (10.5 ounce) can beef broth
1 (1 ounce) envelope dry beef gravy mix
1 (15 ounce) can kidney beans, undrained
1/2 pound shredded Cheddar cheese
1 cup sour cream
1/2 cup shredded Monterey Jack cheese
Heat oil in large skillet over high heat. Saute onions and garlic for about 2 to 3 minutes until light brown. Stir in minced parsley, chili powder, salt, sugar, thyme, rosemary and rosemary. Pour beef mixture over beef mixture. Add beans and cheese. Simmer for about 20 minutes, stirring occasionally. Break broth into small bowls and stir into beef mixture. Gradually stir in beans and cheese while cooking.
Reduce heat to medium and add beef gravy mix. Cook, stirring occasionally, for about 10 minutes. Stir in sour cream, Monterey Jack cheese and beef gravy. Pour over dish and cook, stirring occasionally, for about 5 minutes. Serve hot.