Beef and Chile Stew
Source of Recipe
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3/4 pound lean beef stew meat, cut into 3/4 " cubes
1 large onion, chopped
2 cloves garlic, minced
1 can {14 1/2 oz.} ready-cut tomatoes with juice
7 oz can diced green chiles, drained
8.5 oz 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 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.
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