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

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.

boneless beef, onion, garlic, tomatoes, red bell pepper, flour, chicken broth

Taken from food52.com/recipes/6514-fajita-stew (may not work)