Crock Pot Beef and Chile Stew

• 1 12 lbs lean stewing beef, cut into 3/4 inch cubes
• 2 large onions, chopped
• 4 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes with juice (can use chil seasoned)
• 2 (4 1/2 ounce) cans diced green chilies, drained
• 2 (8 1/2 ounce) cans mexicorn, undrained
• 1 tablespoon dried oregano
• 1 teaspoon salt, to taste
• 12 teaspoon ground red pepper
• 4 tablespoons yellow cornmeal

1. Combine all ingredients in crock pot except cornmeal; stir well.
2. Cover and cook on low for 7-8 hours, or until meat is tender.
3. Turn up to high.
4. Stir in cornmeal.
5. Cover and cook for 25 minutes.

lean stewing beef, onions, garlic, tomatoes, green chilies, mexicorn, oregano, salt, ground red pepper, yellow cornmeal

Taken from www.food.com/recipe/crock-pot-beef-and-chile-stew-37609 (may not work)