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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: