Navajo Beef and Chile Stew

Customer Rating: Recipe Rated Four Stars

1 Ratings    1 Comments

Yield: Makes about 4 servings

Ingredients

3/4 lb. lean beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 cloves large garlic, minced
1 can (14 1/2-oz.) ready-cut tomatoes with juice
1 can (7-oz.) diced green chilies, drained
1 can (18.5-oz.) 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

Directions:

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

Nutrition Facts

Yield: Makes about 4 servings

Approximate Nutrient Content per serving:

Calories: 292
Calories From Fat: 243
Total Fat: 27 g.
Cholesterol: 20 g.
Sodium: 685 mg.
Total Carbohydrates: 51 mg.
Protein: 11 g.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Customer Comments

Recipe Rated Four Stars

Marion S Grandview, Mo

“This is my family's favorite stew. Thick, rich flavor, they always want seconds.”

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