Skip to main content

Join The Table to earn rewards.

Already a member?

One-Pot Wonders

Fajita Stew

by:
August 29, 2010
4
4 Ratings
  • Serves 4-6
Author Notes

We love tex-mex food--and this soup is a good example. It's easy to make, works well with leftovers, and always pleases. It's great meal for a cold or wet night, reheats well, and works equally well when boiled down as a stew or kept as a soup. I found it originally on a website (What a crock http://community.livejournal.com/what_a_crock/339756.html), and have tweaked it several times. —ketherian

What You'll Need
Ingredients
  • 2 1/2 pounds boneless beef top round steak
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 14 ounces can of diced tomatoes, undrained
  • 1 ounce fajita seasoning mix
  • 2 red bell pepper, seeded & cut into 1" pieces
  • 1/4 cup flour
  • 1/2 cup chicken broth
Directions
  1. Trim excess fat from beef and cut into 2" pieces.
  2. Combine with onion in a 3-4 quart slow cooker.
  3. Mix together fajita seasoning mix and undrained tomatoes and pour over beef.
  4. Place peppers on top.
  5. Cover crockpot and cook on low for 7-9 hours until beef is tender.
  6. Add the broth to the flour to make a paste. Continue to add liquid until you have a slurry. Avoid lumps.
  7. Add the slurry to the crockpot gradually, stirring well to incorporate.
  8. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally.
  9. Serve hot.
Contest Entries

See what other Food52ers are saying.

1 Review

pauljoseph August 30, 2010
very good recipe beef is my favorite
 

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.