Slow-Cooker Carne Guisada

Name: Slow-Cooker Carne Guisada
Prep time: 15 min
Total time: 375 min
Ingredients: 2.5 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; 1.5 teaspoons ground cumin; 0.75 teaspoon chili powder; 0.75 teaspoon dried oregano; 6 tablespoons all-purpose flour; 1.75 cups low-sodium chicken broth; 1 can (14 ounces) diced tomatoes; 2 bay leaves; Flour tortillas, warmed, grated cheddar, and cilantro, for serving

3.6

(288)

14 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

6 hrs 15 mins

Servings:

10

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.

Ingredients

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

Directions

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.
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.