Spicy Beef Stew, Crock Pot

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.

• Ready In: 6 hrs 15 mins
• Serves: 6

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.