Steak Fajita Stew

The weather is getting cooler and cooler each day. It’s now time for long sleeves and sweaters (or jumpers for my friends across the ponds), fires in the fire place and soups and stews. I love it.

I love soups and stews. They warm you up from the inside out. This steak fajita stew I made will do just that too. I loaded it up with all kinds of good things, like lots of steak, a variety of peppers, pinto beans and three different kinds of chili pepper. I put it all in the slow cooker, and let it all the flavors come together perfectly.

I made this for a friend of mine who is healing from an injury at the moment, but of course, Larry and I had to sample it first. After all, I couldn’t give it to her if it didn’t turn out right. We will always volunteer to sample the goods before giving them out, to test for quality assurance. You know, that’s just who we are. ๐Ÿ™‚

I served it over rice and added some cheese for Larry. Then I added the remainder of my garlic loaf One Dough Four Differentย Ways and a bold red wine for a perfect fall dinner.

Steak Fajita Stew

3 lbs London broil or roast, cubed

1/2 each red, yellow and green bell peppers, sliced thin,

2 onions, diced fine

4-5 roasted Hatch green chilies, diced fine

4-5 tomatoes, diced medium

2 TBSP garlic

salt & pepper to taste

2 cans whole pinto beans, drained and rinsed

1 can beef broth

1 TBSP chili powder

2 tsp each ground Aleppo chili powder and ancho chili powder, optional

I like to get everything prepared first before assembling everything together, or have my mis en place all set.

The beef was the first layer. Then I combined all the peppers, garlic and onions together. Next I mixed the beef broth and spices together and then added them to the pepper mixture. Once everything was well combined, I added it all to the beef and tossed everything together to ensure an even distribution of flavors. Everything went into the slow cooker, and I turned it up to high and forgot about for about 4 hours, although, I did stir it occasionally.

Since the beans were already cooked, I added them after the stew had been cooking for four hours. If you are using dried beans, add them with everything else at the beginning of the cooking process, after soaking them according to the package directions and rinsing them first.

After the beans are added, continue cooking everything for about one more hour, or until everything is cooked and the meat is tender. When done, serve it over rice and add some cheese if you like.

For Larry’s portion, I added a Mexican cheese blend. For Crystal’s portion, I topped it with cacique cheese, which is another Mexican cheese, similar to feta cheese. This delicious stew will most definitely take off all the chills, and will warm you up from the inside out. Enjoy.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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