New Mexico Beef Stew
Brown meat as above, adding garlic with second half of meat. In a 3-1/2, 4-, or 5-quart electric crockery cooker, place corn, chickpeas, celery root, onion, and jalapeño peppers. Add browned beef. Sprinkle with any leftover cornmeal mixture. Using only 1/4 cup water, combine water with tomatoes and chipotle pepper. Pour over beef. Cover; cook on low-heat setting for 8 to 10 hours. (Or, cook on high-heat setting for 4 to 5 hours.) Stir before serving.
Test Kitchen Tip:
Jalapeno peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact as much as possible when working with them. Wear plastic bags over your hands or wear plastic or rubber gloves. If your bare hands touch the peppers, wash hands well with soap and warm water.