New Mexico Beef Stew - Slow Cooker |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chipotle peppers are smoked jalapeno peppers. Canned in a adobo sauce and can be found in the Hispanic food section of large supermarkets. Ingredients:
2 lbs beef chuck, boneless |
16 oz sweet corn, frozen, thawed |
1 cup celery, sliced |
15 oz garbanzo beans, drained |
1 medium white onion, chopped |
6 jalapeno peppers, chipotle peppers in adobo sauce, chopped |
3 garlic cloves, minced |
1 tsp sea salt |
1 tsp dried thyme, crushed |
1/2 tsp black pepper, freshly ground |
28 oz diced tomatoes, canned |
Directions:
1. Trim fat from meat. Cut into 3/4 inch pieces.
2. In a 5-1/2 quart slow cooker place corn, celery, garbanzo beans, onion, chipotle peppers, garlic cloves.
3. Add meat. Sprinkle with salt, thyme and black pepper.
4. Pour tomatoes over meat.
5. Cover and cook on low setting for 12 to 14 hours or on high 6 to 7 hours. Stir before serving.
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