Wednesday, November 10, 2010

Fajita Stew

This was very flavorful and easy to make. I used 2 green peppers since that was what I had. I also used top sirloin in place of the round steak. I forgot to serve it over rice. It was very thick, so next time I may add 1 c beef broth while cooking.

Fajita Stew

2 1/2 lb. boneless beef top round steak(Beth used sirloin-what I had on hand)
1 onion, chopped
1 14 oz. can diced tomatoes, undrained
1 1 oz. envelope fajita seasoning mix
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
4 C. hot cooked rice

Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a 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. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.

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