• December 2, 2011
  • Katlin Owens

Slow-Cooker Fajita Stew


This easy and healthy crockpot beef stew is high in protein and vitamin C.

Total Time: 8 hours, 20 minutes
Yield: 8 servings

2 lbs. boneless beef top round steak
1 onion, chopped
4 cloves garlic, minced
2 (14-oz.) cans diced tomatoes, undrained
1 (15-oz.) can black beans, rinsed and drained
1 oz. envelope fajita seasoning mix, or 2 Tbsp. Homemade Fajita Mix
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1/4 cup flour
1/4 cup water

Trim excess fat from beef and cut into 2" pieces. Combine with onion and garlic in a 4-5 quart slow cooker. Mix together fajita seasoning mix (either purchased or your own homemade) and undrained tomatoes and pour over beef. Top with black beans. 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 or hot couscous; top with sour cream or guacamole, if desired.

Nutrition per serving:
Calories: 226
Total fat: 4.7g
Fiber: 3.2g
Protein: 29.3g

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