New Mexico Beef Stew

In a large plastic bag, combine cornmeal, salt, black pepper, and thyme. Add half of the meat cubes; shake to coat.

In a Dutch oven , heat 2 tablespoons oil over medium heat; add coated meat cubes and cook until browned on all sides. Remove meat from pan. Repeat with remaining meat and cornmeal mixture, adding remaining oil, if necessary. Return all meat to Dutch oven; add garlic. Cook and stir for 30 seconds. Add water. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is almost tender.

Add corn, undrained tomatoes, chickpeas, celery root, onion, jalapeno peppers, and chipotle pepper. Return to boiling; reduce heat. Cover and simmer 25 to 30 minutes more or until meat and vegetables are tender. Makes 6 servings.