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
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.)
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3y agoThis 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.
Blaknblula 3y agoI 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!
Kellyanngarcia 3y agoTasted great and more fool proof than "the family" recipe.