Ingredients
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1 pound stew meat
4 tablespoons extra virgin olive oil divided
2 tablespoons apple cider vinegar
1 red pepper diced
1 orange pepper diced
1 red onion diced
2 cloves of garlic minced
3 tablespoons fajita seasoning
32 ounces beef broth
Instructions
Whisk together the flour and black pepper. Lightly coat the pieces of meat in flour.
Heat a large stockpot over medium heat. Add 2 tablespoons extra virgin olive oil. Then add the beef to the pot in batches, cooking until browned and remove from the pan. Do not overcrowd the beef and cook it all at once.
Once all the meat is cooked and removed from the pan, add the apple cider vinegar and deglaze the pan, scraping up all the brown bits. Then add the vegetables and garlic, sautéing until tender and soft, about five minutes.
Return the meat to the pan, stir in the fajita seasoning, and then add the beef broth. Bring the soup to a bowl and then turn down to a simmer and cook for 20 minutes.
Serve with sour cream and all of your favorite fajita toppings.