Spicy Beef Stew, Crock Pot |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I found this in the March 2009 issue of Family Circle magazine. I used a drained can of fire roasted tomatoes in place of the plum tomatoes, a bit of salt, and I added a few more chipotle peppers when I made it. Ingredients:
1 tablespoon olive oil |
1 lb chuck steak, trimmed and cut into 3/4-inch pieces |
1 large onion, chopped |
2 tablespoons tomato paste |
3 tablespoons flour |
1 1/2 cups low sodium beef broth |
2 teaspoons dried oregano |
1 teaspoon cumin |
2 plum tomatoes, chopped |
2 (15 ounce) cans white hominy, drained and rinsed |
1 green bell pepper, chopped |
1 yellow bell pepper, chopped |
1 chipotle chile in adobo, seeded and chopped, plus 1 tablespoon of the adobo sauce (from a 7 ounce can) |
2 tablespoons lime juice |
sour cream (optional) |
Directions:
1. Heat oil in a nonstick skillet over medium-high heat. Add steak and cook 7 minutes. Remove to slow cooker bowl.
2. Add onion to skillet. Cook 3 minutes. Stir in tomato paste; cook 2 minutes. Add flour and cook, stirring, 1 minute.
3. Scrape onion mixture into slow cooker bowl. Stir in broth, oregano and cumin; cook on HIGH for 3 hours or LOW for 5 hours.
4. Stir in tomatoes, hominy, peppers, chipotle and adobo sauce. Cook 1-1/2 hours more. Stir in lime juice. Serve with sour cream, if desired.
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