I love this Crock Pot Fajita Beef Stew recipe for many reasons. The first reason being that it is so easy to put together. The second reason being that it only requires a few ingredients and the third reason being that my family eats it with no complaints! I serve this stew over rice but you could serve it with egg noddles, riced cauliflower, or even with tortillas.
Now this recipe requires an onion, which you would slice into long strips like fajitas. I don’t love biting into a big piece of an onion so I use an easy kitchen hack of mine. I buy frozen onions that are already chopped up. This way, you still get some of the onion favor without having large pieces of onions in your food.
I will also note that at the end of cooking this stew you can thicken up the liquid in the crock pot with 1/4 cup flour and water mixture. It makes the liquid more like a gravy instead of a juice. Now, you cannot add the flour until the last 30 minutes so it usually get forgotten at my house. It still tastes great with out it.
Fajita Beef Stew in the Crock Pot
1 red Pepper, cut into large chucks
1 green pepper, cut into large chucks
1 can on diced tomatos (half drained)
Garlic (Add to your personal taste)
2 1/2 lbs of beef stew meat, cut in small pieces (I always buy it that way from the store so its less work)
1 envelope of fajita seasoning
1/4 cup flour
1/4 cup water
Prep all Meat, Peppers, and Onion by cutting into chucks.
Add the half drained can of tomatoes to the crock pot. Mix in fajita seasonings and garlic to the canned tomatoes. Add the Meat and stir so all the meat is covered. Set the peppers and onions to the top. Cook on low for 6 to 8 hours or high for 4 hours.
If you would like to thicken up the juice you can add a mixture of 1/4 cup flour and 1/4 cup water during the last 30 minutes of cooking. That will make the juice more of a gravy instead.