2 lbs of lean stewing beef cut into cubes
1 chopped onion
4 minced garlic cloves
14 oz can of undrained diced tomatoes
15 oz can of drained blacked beans
1 package of fajita seasoning
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped
1/4 cup of flour
1/4 cup of water
Preparation:In a 4-5 quart slow cooker combine the beef, onions and garlic. Add in the fajita mix and stir slightly to combine and coat with the seasoning. Pour the tomatoes, black beans, and both peppers over the top of the meat mixture. Cover the slow cooker and cook on low for 7-9 hours or until the beef is tender.
Mix together the flour and water in a bowl to make a paste. Add this paste gradually to the slow cooker mixing it in thoroughly until all of it is incorporated. Cover the cooker again turn it up to high and allow the stew to cook a further 15-20 minutes until sauce thickens. Make sure to stir the stew occasionally over the last 15 minutes of cooking time and serve the finished product up with some rice and sour cream on top.
This is great and healthy. One of my tricks would be to use chicken or bison (if you love red meat) since they’re much leaner and an easy way to cut out extra calories and cholesterol.
i am a sucker for fajitas and a sucker for stew. count me in!!