Beef Fajita Stew
Recipes Beef Main Dish Mexican Slow Cooker Soups and stews
Description
Put the slow cooker to work and make this wonderful Mexican inspired stew. It's easy to get ready in the morning using pre-cut veggies, thinly sliced chuck steak cut the night before, beef stock and seasonings. Serve with rice and freshly made cilantro cr
Ingredients
freshly squeezed juice of 2 limes (about 2 T.), divided
1 1/2 lb. chuck steak, thinly sliced
1/2 c. flour
1 T. ground cumin
1 t. kosher salt
1/2 t. pepper
2 T. extra-virgin olive oil
1 lb. pre-cut fresh peppers and onions
2 T. chunky garlic paste
2 c. beef broth or stock
1/2 c. finely chopped fresh cilantro
1/2 c. sour cream
1 c. white rice
Directions
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Squeeze limes for juice.
Place a slow cooker liner in the crock for easy clean up.
Slice beef against grain into strips. Place beef in large bowl; toss with 1 T. lime juice.
Combine flour, cumin, salt and pepper; add to beef; toss to coat; wash hands.
Preheat a large sauté pan on high 1–2 minutes. Place oil in pan; add beef; cook 5–6 minutes, turning often, or until browned on all sides. Transfer beef to slow cooker.
Reduce heat on pan to medium; add peppers and onions, garlic and remaining flour mixture to pan; cook 3–4 minutes or until garlic begins to brown. Slowly pour in broth/stock, stirring constantly; bring to boil.
Transfer vegetable mixture to slow cooker; cover; cook on High for 2 1/2 – 3 hours or on Low for 4–6 hours, until meat is tender.
Cilantro Cream:
Chop cilantro. Combine cilantro, sour cream, and remaining 1 T. lime juice until blended; chill until ready to serve.
Prepare rice according to package directions during the last 30 minutes of cooking time.
Serve stew over rice; top with cilantro cream.
4 servings.
Prep Time
PT0M