FCL Publix Recipes: Fajita Stew with Cilantro-Lime Romaine Salad

What's Cooking with Publix

Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.

Cooking Sequence

Prepare stew and begin to cook (20 minutes)
Let stew cook (up to 3 hours)
Prepare suggested sides and complete stew; serve (30 minutes)

Cooking Instructions

Fajita Stew

Ingredients

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

Steps

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).

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.

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.

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.

Prepare rice following package instructions during last 30 minutes of cook time. Serve stew over rice; top with cilantro cream.

Cilantro-Lime Romaine Salad

Ingredients
3 limes, for juice
2 tablespoons fresh cilantro, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
2 cups tortilla chips
6 cups romaine salad greens
8 oz prediced fresh tomatoes (1 1/4 cups)

Steps

Squeeze limes for juice (3 tablespoons) and chop cilantro. Whisk juice, cilantro, salt, pepper, and oil until blended. Crush tortilla chips lightly.

Place romaine and tomatoes in salad bowl. Add dressing; toss to coat. Top with chips; serve.

Aprons Advice

Complete your meal with steamed vegetables and Key lime pie for dessert.

Get the flavor of fajitas in one of the world’s favorite comfort foods.

© 2017 WTLV-TV


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