a simple real food recipe :: crockpot beer beef fajitas :: allergen and beer free options

This recipe came about a few years ago. I had seen various recipes for steak fajitas and really wanted to make them! My budget just didn’t allow for steak purchases though!Enter the round steak! At $5ish per pound it was similar in cost to buying ground beef. And once I figured out how to slow cook this all day in the crockpot, I found this meat gets just as tender as an expensive steak for this meal!The beer is obviously optional but it really does leave a depth of flavor that is just delicious. I have had to have be yeast free for a period of time in the past, and while I was, I made this without the beer and it really is very good too – please try it either way 😉

a simple real food recipe :: crockpot beer beef fajitas :: allergen and beer free options

 

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Author: Renee - www.theSIMPLEmoms.com

Ingredients

• 2 lbs grassfed round steak, cut into strips
• 1 large or 2 medium onions, sliced long
• 4 bell peppers of different colors, sliced long
• 3 cloves garlic, minced
• ½ - ¾ cup beer to marinade the beef (If you are yeast/beer free you can skip the marinade or coat the beef in some taco seasoning to sit overnight. Skipping the marinade turns out fine in my experience!)
• ¼-ish cup beer for the crockpot (If you are yeast/beer free use water – it is just as good I promise!)
• 3 TB taco seasoning (If you don’t make your own you’ll need 2 packets. See Kitchen Tips for an easy DIY taco seasoning)
• 2 TB arrowroot for thickening

Instructions

1. The night before you want to make the fajitas, marinate the steak strips in ¾ cup of beer. I just use a large freezer bag and keep it in the fridge over night.
2. The next morning take the steak out of the marinade and put in the crockpot. Discard the marinade.
3. Put the onions, garlic, peppers, and taco seasoning in the crockpot with the beef. Pour ⅓ cup of beer over the top and combine.
4. Cook on low for 8 hours.
5. Before serving take out about ½ cup of the liquid into a cup, and mix the arrowroot into the liquid. Pour the arrowroot liquid mixture back into the crockpot and stir in to thicken – you can turn the crockpot up to high to thicken faster.
6. Serve with sour cream or cheese on warm soaked or sprouted tortillas OR if you are grain free, on top of a baked potato or just plain – this way is super good too!

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Kitchen Tips:

1. It’s going to seem like a lot of peppers/onion but it really cooks down. Also, don’t be tempted to add more liquid – the veggies and meat will give off a lot of liquid I promise!
2. I find it easiest to slice everything the night before – since you are going to be cutting up the meat for the marinade anyway, you might as well cut up the onions and peppers too! Just throw them in a different bag than the meat and keep them in the fridge – the next morning you just have to dump them in the crockpot.
3. Some crockpots cook faster/hotter than others, and if you feel it is getting dry add more water at the end. Mine has a really good seal and I almost go with less liquid sometimes so I don’t have too much.
4. HERE is my soaked tortilla recipe. See the tortilla post on why soaked or sprouted is best with grains.
5. HERE is my DIY taco seasoning – only takes a couple minutes to make up a big batch.
6. I slice everything fairly thin since I have little mouths trying to eat it, but I really like it better on the thicker side with the peppers and onions for sure 😉
7. This would be a fun one to bring to a football party or other gathering since it is so easy to transport and keep warm in the crockpot!

YOUR TURN!

Let me know what you think if you try it out!

This post was shared at The Polikva Family’s Family Table Tuesday, and Real Food Forager’s Fat Tuesday!