Navajo Beef and Chile Stew

Yield: about 4 servings

Ingredients

• 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

Instructions

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.