From:  Art
Date:   February 21, 2016

Doris saw this in the newspaper and we are going to make it in the next week or so, depending on family availability.  Other than some of the fresh items we have most of the ingredients on hand.  I am thinking of using venison for this stew.  I have indicated in parentheses the amounts for doubling the recipe because 6 servings won’t be enough for the family and leftovers!

                    *  Exported from  MasterCook  *

                     Slow Cooker Southwestern Stew

Recipe By     :  Melissa D'Arabian (AP)
Serving Size  :  (12) 6   Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient -- Preparation Method
------------  ------------        --------------------------------
(2) 1 teaspoon olive oil
(3) 1 1/2 pounds lean ground beef (93 percent or leaner)
(2) 1 large yellow onion, diced
(6) 3 cloves garlic, minced or pressed
(2) 1 tablespoon chili powder
(2) 1 teaspoon ground cumin
(2) 1 teaspoon smoked or sweet paprika
(2) 1 28-ounce can diced tomatoes
(2) 1 12-ounce bottle light beer
(2) 1 cup prepared tomato salsa (mild or hot)
(2) 1 15-ounce can black beans, drained and rinsed
(2) 1 15-ounce can chickpeas, drained and rinsed
(2) 1 cup frozen corn (do not thaw)
(2) 1 cup frozen chopped spinach (do not thaw)
Juice of (1) 1/2 lime
Kosher salt and ground black pepper
...
To serve:
Crushed baked tortilla chips
Cubed avocados
Low-fat plain Greek yogurt
Chopped fresh cilantro
Chopped tomatoes
Shredded reduced-fat cheddar cheese

To make this dish even easier, you can prep it up to the step of layering all of the ingredients (except the toppings) in the slow cooker, then refrigerate it overnight. In the morning, just pop the slow cooker insert into the cooker and walk away.  Looking at the recipe, I’m not sure there is enough liquid, but I don’t cook with the slow cooker very often.  Perhaps the ingredients will create enough.  If not, I will add some beef broth at some point.

 In a large sauté pan over medium-high, heat the oil. Add the beef and cook until browned. Spoon the beef into a slow cooker, then layer the remaining ingredients (except the lime juice, salt and pepper) over it. Cook on high for 4 hours or 7 to 8 hours on low. Right before serving, stir in the lime juice, then season with salt and pepper. Serve with optional toppings.

 Start to finish: 4 hours on high, 8 hours on low (20 minutes active)  May take longer for 12 serving size.

 Servings: (12) 6

 Contributed to the FareShare Group by Art; February 21, 2016
www.fareshare.net

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Art Guyer
Washington County, MD

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