Hearty, Spicy Beef Stew in the Crock Pot!

I wish I had a picture of my stew! It was made, eaten and enjoyed before I could take any photos. Well take my word for it, it looks very tasty, smells amazing and is quite yummy. I had fun shopping for the veggies at my Saturday Farmer's Market, my weekly family tradition. Pefect hearty stew for a cold day, and you can go out and enjoy your Saturday or Sunday and come home to a nice warm meal if you make it in the crock pot.

This recipe should feed 4 hungry people if served over rice or noodles.  If you have leftovers, even better - this stew tastes even better the next day.

1-1/2 tablespoons oil
2 lbs stew meat cut into 1 inch pieces
4 garlic cloves, sliced
2 carrots chopped
2 medium onions chopped
1 small can diced green chiles
1 can Mexican style stewed tomatoes
1/2 can beef broth
1/2 cup sliced green pimento stuffed olives
1 potato cut into 1 inch pieces (more can be added if you desire)
1 tablespoon dried oregano
1/2 teaspoon chili powder
1 teaspoon cumin

In a large pan on medium heat, heat half the oil and brown half the meat with 2 of the garlic cloves. Remove. I like to put the meat in the crockpot to wait for the rest of the ingredients. Brown the rest of the meat with the remaining oil 2 garlic cloves. Remove remaining meat and saute the vegetables in the same pan for about 5 minutes or so until they start to soften.
Put the meat into the crockpot if its not already there, then vegetables. Add the remaining ingredients - chiles, tomatoes, broth, olives and potato. Add your spices and combine with vegetables and meat with a large spoon. Turn your crock pot on high for 6 hours. Happy eating!

Try it, and let me know what you think. I would enjoy this with a nice glass of full bodied red wine. TGIF!