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.