Fajita-rific Beef Stew

By Lulubelle

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...

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!