Fajita-rific Beef Stew

By tonyglib

It’s like an underwater platter of steak 'n veggie fajitas! Except the water is actually a yummy seasoned beef broth, and you don’t need to hold your breath to eat it…

PERSERVING(1 1/3 cups): 151 calories, 3g fat, 493mg sodium, 18g carbs, 2.25g fiber, 4g sugars, 13.5g protein

Ingredients

• 12 oz. raw lean beef filet, thinly sliced into bite-sized strips
• 2 tbsp. (about half of a 1-oz. packet) dry fajita seasoning, divided
• One 14.5-oz. can diced tomatoes with chilies (not drained)
• 1 large russet potato (about 13 oz.), peeled and cubed
• 1 large onion, thinly sliced into bite-sized strips
• 2 bell peppers, seeded, thinly sliced into bite-sized strips
• 2 portabella mushrooms, sliced into bite-sized strips
• 4 cups (32 oz.) reduced-sodium fat-free beef broth
• 1 tsp. chopped garlic
• 2 tbsp. cornstarch
• Optional topping: chopped fresh cilantro

Details

Servings 8

Preparation

Step 1

Season beef with 1/2 tbsp. fajita seasoning and set aside.

Put remaining 1 1/2 tbsp. fajita seasoning and all other ingredients except beef and cornstarch in a crock pot and gently stir to combine. Add beef and stir again.

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

In a small dish, combine cornstarch with 2 tbsp. cold water and stir to dissolve. Turn off the crock pot. Add mixture and stir well. Allow to thicken, uncovered, about 5 minutes.

If you like, top each serving with a bit of cilantro. Now eat!