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Navajo Beef and Chile Stew

Slow cook your way to a nutritious and healthy dinner

Yield: Serves 4


  • 3/4 lb. lean beef stew meat, cut into 3/4-inch cubes
  • 1 large onion
  • 2 large cloves garlic, minced
  • 1- 14.5 oz. can ready-cut tomatoes with juice
  • 1- 7 oz. can diced green chiles, drained
  • 1- 8.5 oz. can whole kernel corn, undrained
  • 1 1/2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
  • 2 Tbs. yellow cornmeal


  • Combine all ingredients, except cornmeal, in a 3 1/2-quart Crock Pot, mixing well
  • Cover and cook on LOW for 7 to 8 hours or until meat is tender
  • Turn control to HIGH
  • Stir in cornmeal
  • Cover and cook on high 20 to 25 minutes

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(Page 1 of 1, 2 total comments)


Great stew! Good with cornbread broken up in it, too.

posted May 7th, 2009 1:33 pm

Brian C

more chiles!

posted Feb 27th, 2009 5:43 pm


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