Wednesday, September 28, 2016

Hominy Beef Stew

Hominy Beef Stew

1 onion, chopped 
2-lb. beef chuck roast, cubed 
1/4 teaspoon salt 
1 green pepper, chopped 
3 carrots, peeled and sliced 
3 stalks celery, sliced 
3 cloves garlic, minced 
14-1/2 oz. can petite diced tomatoes 
1 cup beef broth, divided 
2 Tablespoon cornstarch 
15-oz. can hominy, drained and rinse                   


1. Place onion in a lightly greased slow cooker; top with beef. 
Sprinkle with salt. Add green pepper, carrots, celery and garlic 
to slow cooker. Pour tomatoes with juice and 3/4 cup broth 
over all. Cover and cook on low setting for 8 hours. In a bowl, 
mix together cornstarch and remaining broth until smooth; 
stir into slow cooker during the last 15 minutes of cooking. 
Stir in hominy and heat through. 
Serves 6

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