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Navajo Beef & Chile Stew

Source of Recipe

by Laurel, from Recipe Link


List of Ingredients

¾ pound lean beef stew meat, cut into ¾-inch cubes, frozen*
1 large onion, chopped
2 large cloves garlic, minced
1 14½-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
½ teaspoon salt
¼ teaspoon ground red pepper
2 tablespoons yellow cornmeal


Recipe

Combine all ingredients, except cornmeal, in a 3½-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.

About 4 servings.

*I doubled the amount of beef stew meat and did not use frozen.

I served this over rice.