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New Mexico Beef Stew

Source of Recipe

Penny


List of Ingredients

Slow Cooked New Mexico Beef Stew

1/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme, crushed
1-1/2 pound boneless beef chuck, cut in 3/4-inch pieces
2 to 3 tablespoons cooking oil
3 cloves garlic, minced
1-1/2 cups water
2 cups fresh corn kernels or one 10-ounce package frozen whole kernel
corn
1 28-ounce can whole tomatoes, cut up
1 15-ounce can chickpeas (garbanzo beans), drained
2 cups chopped, peeled celery root, or 1 cup sliced celery
1 cup chopped onion
2 fresh jalapeno pepper, seeded and chopped
1 chipotle pepper in adobo sauce, chopped




Recipe

Brown meat as above, adding garlic with second
half of meat. In a 3-1/2, 4-, or 5-quart electric crockery cooker, place
corn, chickpeas, celery root, onion, and jalapeno peppers. Add browned
beef. Sprinkle with any leftover cornmeal mixture. Using only 1/4 cup
water, combine water with tomatoes and chipotle pepper. Pour over beef.
Cover; cook on low-heat setting for 8 to 10 hours. (Or, cook on
high-heat setting for 4 to 5 hours.) Stir before serving. Yield: 6
servings.