Beef and Hominy Stew

1 large onion, chopped
2 pounds boneless beef chuck, cut in 1 ½" pieces
1 green pepper, chopped
3 carrots, peeled and cut in 1" pieces
three ribs celery, cut in 1" pieces
3 cloves garlic, chopped
1 can (14.5 ounces) diced tomatoes with chilies
1 cup reduced sodium beef broth
2 tablespoons cornstarch
1 can (15 ounces) hominy, drained and rinsed

corn tortillas

Coat slow-cooker bowl with non-stick cooking spray. Place onion in the bottom and add beef, and season with salt. Add green pepper, carrots, celery, and garlic. Pour the tomatoes and ¾ cup of the broth over the top. Cover and cook on high for 6 hours, or on low for 8.

Mix cornstarch with remaining ¼ cup broth until smooth. Stir in to cooker during last 15 min. of cooking; add hominy.

Serve with corn tortillas salad if desired.


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