Slow-Cooker Carne Guisada

Prep Time:
15 mins
Total Time:
6 hrs 15 mins

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.


  • 2 ½ 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 ½ teaspoons ground cumin

  • ¾ teaspoon chili powder

  • ¾ teaspoon dried oregano

  • 6 tablespoons all-purpose flour

  • 1 ¾ cups low-sodium chicken broth

  • 1 can (14 ounces) diced tomatoes

  • 2 bay leaves

  • Flour tortillas, warmed, grated cheddar, and cilantro, for serving


  1. Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 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.

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