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Navajo Beef and Chile Stew
3/4 pound lean beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 large cloves garlic, minced
1 (14.5 ounce) can ready-cut tomatoes with juice
1 (7 ounce) can diced green chiles, drained
1 (18.5 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 3 1/2-quart slow cooker, mixing well.
Cover and cook on LOW for 7 to 8 hours or until meat is tender.
Turn control to HIGH. Stir in cornmeal.
Cover and cook on HIGH for 20 to 25 minutes.
Yield: about 4 servings
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