Fajita Stew


12 oz. raw lean beef filet, thinly sliced

2 tbsp. fajita seasoning, divided

One 14.5-oz. can diced tomatoes with chilies (not drained)

1 large russet potato, cubed

1 large onion, sliced

2 bell peppers, seeded, sliced

2 portabella mushrooms, sliced

4 cups (32 oz.) reduced-sodium beef broth

1 tsp. garlic, chopped

2 tbsp. cornstarch

cilantro, chopped

Season beef with fajita seasoning, then set aside.

Put fajita seasoning and all other ingredients in a slow cooker and stir to combine.

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until beef is cooked and veggies are soft.

Combine cornstarch with 2 tbsp. cold water and stir to dissolve.

Turn off the slow cooker, then add cornstarch mixture and stir well.

Cook to allow to thicken, uncovered, 5 minutes.

Top each serving with chopped cilantro. Enjoy!
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