Wednesday, November 7

spicy beef fajita delish!

no matter the weather, i love a steaming bowl of spicy...well, anything! but, this bowl of spicy beef fajita stew is bound to melt the icicles as well as your heart. it's that delicious. 

this is usually a last-minute throw together meal when we have one of those "fly by the seat of our pants" kind of days and the kiddo has already gone to bed (fed, of course). 

for the spice, i like to use hatch green chiles. they come in hot and mild. i think the frozen chiles taste better, but the canned ones work great too! if you can't find any hatch chiles, anaheim (mild) or poblano (hot) peppers are great substitutes. just roast them on the stove top flame until soft and charred, let them cool, rub the skin off, remove seeds, and cut into thin strips. 

when i actually plan dinner, i'll skip the chiles, so the entire family can enjoy this stew. since i like super spicy, i chop up serrano peppers to sprinkle on top.

not only is this stew super yummy, it's super easy too! you don't need any fussy ingredients. however, it does need some simmer time on the stove...that's how it goes from soup to stew! you can cut the simmer time in half, but the fajita won't be as tender. oh, and you'll want to cut the fajita across the grain. for a how-to, click here.

and, the toppings...limitless options! i mentioned the serrano peppers but cheddar cheese and avocado are amazing. my fave is sour cream!


2 pounds of beef fajita (trimmed and cut into thin strips)
2 large tomatoes (chopped)
10 oz green chiles (frozen or canned)
1 large onion (halved and sliced)
4 cloves of garlic (minced)
3 cups of beef broth
1/2 tbsp ground cumin
1 tsp chili powder
salt (to taste)


diced avocado
shredded cheddar cheese
sour cream

heat a large saucepan over medium high heat and caramelize the onions. once the onions are translucent, add the garlic and stir until fragrant. add the beef fajita strips and brown. drain the excess oil.

add the chopped tomatoes (juice and all), green chiles (juice and all), broth, cumin, and chili powder. stir until well mixed. add salt to taste.

bring the stew to a boil, reduce heat, and cover. simmer for an hour. serve it up with bowls and top with whatever your heart desires!

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