Recipe: Navajo Beef and Chile Stew

Navajo Beef and Chile Stew

3/4 pound lean beef stew meat
cut into 3/4 inch cubes, frozen
1 large onion chopped
2 large cloves garlic minced
1 14 1/2 ounce can ready cut
tomatoes with juice
1 7 ounce can diced green
chiles drained
1 8.5 ounce can whole kernel
corn undrained
1 1/2 teaspoons dried oregano leaves
crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal

Combine all ingredients, except cornmeal, is a 3 1/2 quart slow cooker, mixing well. Cover and cook on LOW 7-8 hours or until meat is tender. Turn control to HIGH.
Stir in cornmeal. Cover and cook on HIGH 20-25 minutes.
Makes about 4 servings.

Pam
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in the Understanding Spirit:
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