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Slow-Cooker Carne Guisada

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:
  • Total Time:
  • Servings: 10
Slow-Cooker Carne Guisada

Source: Everyday Food, November 2010

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

  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.

Cook's Note

Refrigerate cooled mixture in an airtight container, up to 3 days.

Reviews (11)

  • mamaleila 24 Oct, 2014

    Pleasantly surprised by this! To avoid browning anything I set slow cooker to high while empty. Instead of broth added veggie BetterthanBuillon (Costco). 2t of that + 1.5C water first to go in. Next smashed garlic + half can tomato paste instead of diced. Then added all herbs & spices. Instead of chili used chipotle & instead of flour used 2t cornstarch. Let that sit unmixed while chopped veggies. Mixed into thin paste before adding onions & 1 lb frozen stew meat w/ salt then diced bell peppers.

  • Ivis 10 May, 2014

    I like this recipe however I agree too much sauce. I forgot the chicken broth one time and it turned out more like the picture and just perfect. I also used more jalapenos!

  • lilylady 11 Jan, 2014

    Great slow-cooker recipe. Good flavors, but may leave in jalapeno seeds next time. Served in flour tortillas with shredded sharp cheese, sour cream & salsa. Half recipe great for 2 people with leftovers.

  • Jartz 7 Dec, 2013

    I like extra spice, so I was generous on the seasoning and added an extra half jalapeƱo to kick it up a notch. Nothing wrong with the original recipe though, it worked beautifully! Delicious tacos I will definitely make again.

  • RAB 12 Feb, 2013

    This one was great, it had too much liquid to serve as tacos, so I mixed up some corn starch to thicken and it made a great stew on a cold snowy night. Fried up some corn tortilla strips and topped with cheese. Will make this one again, but may use pork instead of beef, think it would be good with either.

  • froggie7 15 Jun, 2011

    Seriously, the best tacos ever!

  • velvetspel 14 Mar, 2011

    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

  • velvetspel 14 Mar, 2011

    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

  • Nina0284 13 Feb, 2011

    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.

  • lico123 10 Feb, 2011

    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?

  • jakenapril 1 Feb, 2011

    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.

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