Fajita Stew
- 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
- Trim excess fat from beef and cut into 2" pieces.
- Combine with onion in a 3-4 quart slow cooker.
- Mix together fajita seasoning mix and undrained tomatoes and pour over beef.
- Place peppers on top.
- Cover crockpot and cook on low for 7-9 hours until beef is tender.
- Add the broth to the flour to make a paste. Continue to add liquid until you have a slurry. Avoid lumps.
- Add the slurry to the crockpot gradually, stirring well to incorporate.
- Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally.
- Serve hot.
boneless beef, onion, garlic, tomatoes, red bell pepper, flour, chicken broth
Taken from food52.com/recipes/6514-fajita-stew (may not work)