Publix Aprons

Fajita Stew

Fajita Stew
Total Time:
about 3 1/2 hours
Active Time:
30 minutes


2 limes, for juice
1 1/2 lb chuck steak, thinly sliced
1/2 cup flour
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons extra-virgin olive oil
1 lb precut fresh peppers and onions
2 tablespoons chunky garlic paste
2 cups beef broth (or stock)
1/2 cup fresh cilantro, finely chopped
1/2 cup sour cream
1 cup white rice


  1. Squeeze limes for juice (2 tablespoons). Slice beef against grain into strips. Place beef in large bowl and toss with 1 tablespoon lime juice. Combine flour, cumin, salt, and pepper; add to beef and toss to coat (wash hands).
  2. Preheat large sauté pan on high 1–2 minutes. Place oil in pan, then add beef; cook 5–6 minutes, turning often, or until browned on all sides. Transfer beef to slow cooker.
  3. Reduce heat on pan to medium. Add peppers and onions, garlic, and any remaining flour mixture to pan; cook 3–4 minutes or until garlic begins to brown. Slowly pour in broth, stirring constantly; bring to boil.
  4. Transfer vegetable mixture to slow cooker and cover. Cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) and until meat is tender. Chop cilantro. Combine cilantro, sour cream, and remaining 1 tablespoon lime juice until blended; chill until ready to serve.
  5. Prepare rice following package instructions during last 30 minutes of cook time. Serve stew over rice; top with cilantro cream.

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Nutritional Information

CALORIES (per 1/4 recipe) 630kcal; FAT 20.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 130mg; SODIUM 1070mg; CARB 67g; FIBER 3.00g; SUGARS 9g; PROTEIN 42g; CALC 8%; VIT A 40%; VIT C 210%; IRON 40%

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