Slow-Cooker Carne Guisada
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Everyday Food, November 2010
- Prep Time 15 minutes
- Total Time 6 hours, 15 minutes
- Yield Serves 8 to 10
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Ingredients
- 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
- coarse salt and ground 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 garlic cloves, 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 ounces) diced tomatoes
- 2 bay leaves
- Flour tortillas, warmed, grated cheddar, and cilantro, for serving
Directions
- 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.
- 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.
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Seriously, the best tacos ever!
This was super easy. I didn't follow the exact measurements on the spices/salt, just added what I thought would be right and adjusted before I turned the slow cooker on. I think it was very flavorful
This was super easy. I didn't follow the exact measurements on the spices/salt, just added what I thought would be right and adjusted before I turned the slow cooker on. I think it was very flavorful
Recipe needs some tweaking- it lacked heat and any notable flavor. There was a lot of sauce, and I used just over 3 pounds of stew meat. I would suggest maybe adding some corn/vegetable to the pot near the end. Rather than tacos, I think serving over rice would be a good option to soak up the sauce. The sauce was the most flavorful part of the dish, though still needed salt. I used avocados as a garnish as well as shredded cheese.
oh I feel so bad saying htat it was too mushy, anyone out there who made it can you tell me if yours was somewhat muchy? It's nothing like the picture! I followed the recipe to the T, and nothing. I had to take out lot of the very thick sauce? did that happen to anyone? It was more like stew. Maybe it was all that flour that goes into it. can someone respond back, and let me know if there's came out like thick stew?
My family really enjoyed this new take on the traditional taco. I love that it is a crock-pot meal with easy prep. The meal wasn't overly spicy but I felt that it was lacking a little something. Some lime, perhaps? My husband thought that this would go well on top of some refried beans, topped with cheese, and served with some tortilla chips--a great Super Bowl snack. I would have to agree.