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Slow Cooker Fajita Stew

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Slow Cooker Fajita Stew

Kathleen sent this.

Yield: 6-8

Ingredients

  • 2 lbs boneless beef round steak
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (14 ozs.) diced tomatoes, undrained
  • 1 can chopped green chiles
  • 1 can (15 ozs.) black beans, rinsed and drained
  • 2 T Fajita Mix (recipe below)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1/4 c flour
  • 1/4 c water
  • Fajita Mix:
  • 1 1/2 t onion powder
  • 1/2 t garlic powder
  • 1/2 t cayenne pepper
  • 3 T cornstarch
  • 2 T chili powder
  • 1 T salt
  • 1 T paprika
  • 1 T sugar
  • 2 t chicken bouillon granules
  • 1/4 t crushed pepper flakes (chili)
  • 1/2 t cumin
  • (Instead of the fajita mix, chili piquin can be used)

Instructions

Trim excess fat from beef and cut into 2" pieces. Combine with onion and garlic in a 4-qt. slow cooker. Mix tomatoes, fajita seasoning, green chile and pour over beef. Top with beans and then peppers. Cover crockpot and cook on low for 7-9 hours or until beef is tender. Combine flour and water in a small bowl. Mix well. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15 to 20 minutes until thickened, stirring occasionally. Serve with rice.
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