Navajo Beef and Chile Stew
Slow cook your way to a nutritious and healthy dinner
Yield: Serves 4Ingredients
- 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
Instructions
- 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
