Shelly's Recipe

NAVAJO BEEF AND CHILE STEW

Category: Stews

3/4 lb lean beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 large cloves garlic, minced
1 (14.5 oz) can ready-cut tomatoes with juice
1 (7 oz) can diced green chilies, drained
1 (18.5 oz) can whole-kernel corn, undrained
1 1/2 tsp dried oregano leaves, crushed
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground red pepper
2 tbsp yellow cornmeal

Combine all ingredients except cornmeal in a 3 1/2-quart crock pot, 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. Serves 4