Spicy Beef Stew, Crock Pot

• 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)

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.

olive oil, chuck steak, onion, tomato paste, flour, beef broth, oregano, cumin, tomatoes, white hominy, green bell pepper, yellow bell pepper, lime juice, sour cream

Taken from www.food.com/recipe/spicy-beef-stew-crock-pot-358193 (may not work)