Crockpot Navajo Beef and Chile Stew

contributed by Jan Margheim and Laurel Turner

3/4 pound lean beef stew meat, cut into 3/4 inch cubes

1 large onion, chopped

2 cloves garlic, minced

1 14-1/2 ounce can ready cut tomatoes with juice

1 7 ounce can diced green chiles, drained

1 8-1/2 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, in a crockpot, 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.

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