Navajo Beef and Chile Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | 32 | N/A | N/A | 277mg | 7gm | 1gm | 0gm |
| INGREDIENTS: | ||
| 3/4 lb lean beef stew meat cut into 3/4" cubes | 1 large onion; chopped | 2 cloves garlic; minced |
| 1 cn (14-1/2 oz) ready-cut tomatoes with juice | 1 7 oz can diced green chiles; drained | 1 *.5 oz can whole kernel corn; undrained |
| 1-1/2 ts dried oregano leaves; crushed | 1 ts ground cumin | 1/2 ts salt |
| 1/4 ts ground red pepper | 2 tb yellow cornmeal | |
| 1 | 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. |