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Recipe: Navajo Beef and Chile Stew (crock pot)

Main Dishes - Beef and Other Meats
NAVAJO BEEF AND CHILE STEW

3/4 pound stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 cloves garlic, minced
1 (14 1/2 oz.) can diced tomatoes, undiluted
1 (7 oz.) can diced green chiles, drained
1 1/2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal

Combine all ingredients, except cornmeal, in a slow cooker, mixing well.

Cover and cook on low 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.

Makes 4 servings
Per Serving (excluding unknown items): 329 Calories; 18g Fat (50.4% calories from fat); 25g Protein; 15g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 594mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

Makes 4 servings
Source: The Complete Low-Carb Slow Cooker Cookbook
MsgID: 1110408
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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