New Mexico Beef Stew - Slow CookerSubmitted by jo50
Makes 10 servings
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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.
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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
- Trim fat from meat. Cut into 3/4 inch pieces.
- In a 5-1/2 quart slow cooker place corn, celery, garbanzo beans, onion, chipotle peppers, garlic cloves.
- Add meat. Sprinkle with salt, thyme and black pepper.
- Pour tomatoes over meat.
- Cover and cook on low setting for 12 to 14 hours or on high 6 to 7 hours. Stir before serving.
Categories
Beef, Main Dish, American-Southwestern
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Serving Size 295.8g |
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Amount Per Serving |
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Total Carbohydrates 39.9g 13%
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| Vitamin A 21% |
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Vitamin C 30% |
| Calcium 8% |
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Iron 37% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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