2 pounds cut stew meat
1 onion, chopped
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans pinto beans, liquid reserved
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground oregano

In large skillet, brown stew meat and transfer to a large slow cooker.

Add onion, tomatoes, beans, seasonings and salt to taste.

Cover and cook on LOW for 6 to 7 hours.

Sprinkle shredded cheddar cheese over each serving.