Beef Fajita Stew
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