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    Beef and Chile Stew

    Source of Recipe


    3/4 pound lean beef stew meat, cut into 3/4 " cubes
    1 large onion, chopped
    2 cloves garlic, minced
    1 can {14 1/2 oz.} ready-cut tomatoes with juice
    7 oz can diced green chiles, drained
    8.5 oz 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 slow cooker, mixing
    well. Cover and cook on LOW 7 to 8 hours or until meat is tender.
    Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20
    to 25 minutes.




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