Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Navajo Beef & Chile Stew
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- #33836
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
3/4 pound lean beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 cloves garlic, minced
1 can (14.5 ounce size) ready-cut tomatoes with juice
1 can (7 ounce size) diced green chiles, drained
1 can (18.5 ounce size) whole-kernel corn, undrained
1 1/2 teaspoon dried oregano leaves, crushed
1 teaspoon 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 crockpot, 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.
added by
dancersrecipes
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
298 calories, 7 grams fat, 35 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
December 1, 2013
I add more chiles by using the tomatoes that have green chiles in them too. Very southwestern taste to it.