Fajita Stew

By • August 29, 2010 1 Comments

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Fajita Stew

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


Serves 4-6

  • 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
  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.

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