Slow Cooker Fajita Stew

Sara Puskar Abingdon, MD Nancy Wagner Graves Manhattan, KS

Prep. Time: 15 Mintues
Cooking Time: 6½–8½ Hours


  • lbs. boneless beef top round steak
  • 1 onion, chopped
  • 1-oz. envelope dry fajita seasoning mix (about 2 Tbsp.)
  • 14-oz. can diced tomatoes, undrained
  • 1 red bell pepper, cut into 1-inch pieces
  • ¼ cup flour
  • ¼ cup water

Ideal Slow Cooker Size: 3–4-Quart


  1. Trim excess fat from beef and cut into 2-inch pieces. Combine with onion in slow cooker.
  2. Mix together fajita seasoning and undrained tomatoes. Pour over beef.
  3. Place cut-up peppers on top.
  4. Cover. Cook on Low 6–8 hours, or until beef is tender.
  5. Combine flour and water in a small bowl. Stir well to mix.
  6. Gradually add to slow cooker.
  7. Cover. Cook on High 15–20 minutes until thickened, stirring occasionally.

Per Serving: 320 calories (60 calories from fat), 7g total fat (2.5g saturated, 0g trans), 85mg cholesterol, 330mg sodium, 31g total carbohydrate (2g fiber, 3g sugar), 31g protein, 20%DV vitamin A, 20%DV vitamin C, 4%DV calcium, 25%DV iron.