« Sancocho Pork Stew | Main | Beef and Red Bean Chipotle Chili »

New Mexico Beef Stew*

Prep: 30 minutes
Cook: 6-14 hours
Makes 6 servings

2 cups fresh corn kernels or 1 10-oz pkg frozen whole kernel corn, thawed
1 15-oz can garbanzo beans (chickpeas), rinsed and drained
2 cups chopped, peeled celery root or 1 cup sliced celery
1 cup (1 large) chopped onion
3 cloves garlic, minced
2-3 canned chipotle peppers in adobo sauce, chopped
1 1/2 lbs boneless beef chuck roast, cut into 3/4-inch pieces
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme, crushed
1 28-oz can whole tomatoes, cut up and undrained

Place all ingreients in 4- to 5 1/2-quart slow cooker, adding in order listed.

Cover and cook on low heat setting for 12-14 hours or on high heat setting for 6-7 hours. Stir before serving. Season to taste.

Per serving: 367 cal, 8 g fat, 54 mg chol, 1078 mg sodium, 42 g carb, 7 g fiber, 33 g pro

Low-Carb Slow Cooker Recipes