Fajita Stew

I’ve made it pretty clear that I love fall and soups and stews!! Here is one I’ve been working on for a few months. It’s based on an Ancho Beef Stew I found in Better Homes & Gardens Fall Recipe magazine. That one called for a couple things I couldn’t find in stores so I gave up, started tweaking it to my liking and voila!- my Fajita Stew!

FYI- I put the instructions at the end for a crockpot version. I know everyone loves crockpots but I’m a big fan of using a dutch oven for soups, stews and pasta dishes. If you don’t have a dutch oven, I highly recommend this one from Target. It’s really heavy duty, high quality and easy to clean.

Here’s what you need-

  • 1.5 lb diced beef (I use a mix of stew meat and chop suey)
  • 10 oz chorizo
  • 1/2 yellow onion (any onion will work, I just like yellow)
  • 1 green pepper
  • 1 red pepper
  • 4 cloves garlic
  • 1/2 cup flour
  • 2 tsp hot mexican chili powder (regular would be fine as well)
  • 2 tsp cumin
  • 15 oz can diced tomatoes
  • 1 bottle Mexican beer (the darker the better!)
  • 2 medium potatoes
  • 2 cups water

Ok, here’s how you do it!

PREP WORK: Just do this all before you start. Trust me!

  • Chop your onions, peppers and potatoes (and garlic if you’re extra fancy have fresh garlic and don’t just have a jar of minced garlic).
  • Measure out your flour, chili pepper, cumin & water.
  • Pop open that can of tomatoes and beer (maybe a beer for yourself too IDK).
  • Preheat your oven to 300 F.

MAKING THE STEW:

  • Brown your chorizo on medium heat (break it up like you’d do ground beef) in a large oven safe pot dutch oven (at least 5qt). This should take just a few minutes. Transfer to a medium bowl.
  • Brown your stew meat in 2 batches. Give it a good hit of salt and pepper. You want all sides to get a little brown/crispy. Transfer to your bowl with chorizo. Set aside.
  • Drain almost all of the fat from your pan. Just leave a little bit to cook your veggies. Cook your onion and peppers for about 3-4 minutes. Just until the onions are becoming translucent.
  • Add garlic. Cook for about a minute.
  • Add your flour, chili powder and cumin. Cook about a minute. It’ll seem pretty dry but try to get it all mixed together as best you can.
  • Add in tomatoes. Mix until everything is incorporated.
  • Add in your beer in 2-3 installments. Mix each time until incorporated.
  • Bring to a boil then add in your chorizo, beef and potatoes.
  • Add in your 2 cups of water. Bring to boil again.
  • Cover and transfer to the oven.
  • Bake for 1.5-2 hours until potatoes are tender.

HEY CROCKPOT LOVERS! I know 70% of you are annoyed that this isn’t done in a crockpot. Good news. You can do it that way if you want! Just do the first 3 steps in a pan then instead of putting everything in a pot moving forward go right into the crockpot. All of it. Just right in. Mix it up well and then cover to cook. Low 6 hours. High 2-3 hours. BOOM!

This makes a ton and reheats well! ENJOY for days! 🙂

-Slightly, Samantha

Sammy’s Six- Soups & Stews

It’s FALL, it’s FALL, it’s FALL! Even though many of you are sad to see summer go, I am not. I constantly get heat for this but summer is my least favorite season. Please don’t unsubscribe. I am a fall/winter gal and it’s JUST WHO I AM. You’re in luck though. Since we’re diving into my favorite time of year, I have several things to share. I have been making soups year round for the last couple of years. I don’t care if it’s 95 degrees outside, you can likely find soup simmering on my stove. I am that dedicated to soup life. I’ve tried dozens and dozens of recipes. I’m here today to give you the top 6 soups/stews in my rotation. You’re going to LOVE these this fall!

  • Zuppa Toscana– These are technically not in any specific order but this is my FAVORITE. Here’s why- It’s lighter on cream and it has kale (SuPeRfOoD), basically healthy AF. And SO flavorful! It’s a Whole30 recipe (I SAID HEALTHY AF) but I use heavy cream and butter instead of coconut milk and ghee when I’m on that YOLO diet. Use hot sausage instead of mild to really amp this one up.
  • White Bean, Ham & Tortellini Soup– 2 words: COMFORT FOOD. It’s creamy. It’s hearty. It’s like a savory hug in your mouth. I go a little heavier on the broth and cream to make it soupier. That’s a word. I googled it so it must be true.
  • Beef Bourguinon– AKA fancy beef stew. This is like a beef stew that got upgraded to first class in flavor. It’s a slow cooker recipe therefore your whole house will smell like heaven and you don’t even have to clean. Bonus: It calls for wine. That’s a clear green light to have some (or the rest) of the bottle in my book. CHEERS!
  • Country Potato Soup– This one is from a little American treasure, queen, icon, legend Joanna Gaines. I feel like honestly that’s enough said. Nom.
  • Chicken Enchilada Soup– Some people think soup is boring and tacos are life. They’re half right. If that’s you, I’d happily welcome you to get in on this. It will convert you to soup. This one gets extra points because it’s very similar to the Chili’s version. If you’re feeling lazy then scoot right on over to one of Chili’s 1,600 locations and you’ll be set. But actually just do it because it’s a 20-minute recipe!
  • Thai Shrimp Soup– I love trying new types of soups that just weren’t around growing up in the midwest in the 90s. Some have been better than others… BUT THIS ONE stands above the rest. This blog is called DamnDelicious and to be honest it describes this soup perfectly. Fresh, flavorful and quick. Are you sold?

That’s all she wrote (literally)! You’re set for the season. No matter what mood you’re in you can find an option on this list. It’s just the truth. Happy Souping! (Ok, fine that one isn’t a real word..) MUAH!

-Slightly, Samantha