SOUTWESTERN SIZZLE STEW

* 1 1/2 pounds beef or venison stew meat cut into 1" chunks
* 1 T. olive or vegetable oil
* 1 can (14 1/2 ounces) stewed tomatoes
* 1/4 c. jalapeno jelly
* 1/4 c. prepared salsa
* 1/2 c. beef broth
* 1 can (15 1/2 ounces) whole hominy, drained and rinsed
* 1 1/2 t. Western Sizzle Seasoning (Steak, Deer, or Elk)
* 1/4 c. yellow cornmeal

Brown half of meat in oil over medium heat. Transfer browned meat to a mixing bowl with slotted spoon and brown remaining meat. Return all meat to Dutch oven; add remaining ingredients, except cornmeal. Bring to a boil. Cover and reduce heat to simmer. Simmer until meat is tender, 2-2 1/2 hours. Stir in cornmeal, simmer uncovered for 90 minutes.
Makes 6 servings.