Slow-Cooker Carne Guisada

Slow-Cooker Carne Guisada

Ready in 45 minutes

Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavorful stew. Serve it in flour tortillas or spoon over rice.

Prep: 15 minutes

Total: 6 hours, 15 minutes

"This was so good. I made this tonight & will make it again soon. My husband loved it. I like that it was so easy to make. I didn't go by how the instructions said to make it, I cooked my meat (which I used stew meat) & peppers & onions & spices in the crockpot on high the night before & did the rest the next day. It turned out awesome."

- HONYDO

Top-ranked recipe named "Slow-Cooker Carne Guisada"

4.7 avg, 3 review(s) 100% would make again

Ingredients

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2 1/2 pound beef chuck roast or bottom round; cut into 1-inch pieces
Salt and pepper
2 tablespoons vegetable oil
1 medium white onion; diced medium
1 medium green bell pepper; seeded and diced medium
1 large jalapeno; seeded and diced small
5 cloves garlic; roughly chopped
1 1/2 teaspoons ground cumin
3/4 teaspoon chili powder
3/4 teaspoon dried oregano
6 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
Flour tortillascilantro; warmed, for serving
Cheddar; grated, for serving
cilantro; for serving

Original recipe makes 8-10 Servings

Servings  

Preparation

1.Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.

2.In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro. (Refrigerate cooled mixture in an airtight container, up to 3 days, or freeze, up to 2 months.)

Credits

Added on Award Medal

Was so good & easy to make photo by HONYDO HONYDO

Calories Per Serving: 262 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was so good. I made this tonight & will make it again soon. My husband loved it. I like that it was so easy to make. I didn't go by how the instructions said to make it, I cooked my meat (which I used stew meat) & peppers & onions & spices in the crockpot on high the night before & did the rest the next day. It turned out awesome.
HONYDO 11 month ago
I made the mistake of not seasoning the meat, so that part of the dish was relatively bland. Regardless, this was still very tasty. Next time I will follow the directions!
Blaknblula 1 year ago
Tasted great and more fool proof than 'the family' recipe.
Kellyanngarcia 1 year ago
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