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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


  1. Combine all ingredients except cornmeal in a 3 1/2-quart slow cooker, mixing well.
  2. Cover and cook on LOW for 7 to 8 hours or until meat is tender.
  3. Turn control to HIGH. Stir in cornmeal.
  4. Cover and cook on HIGH for 20 to 25 minutes.

Yield: about 4 servings


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