Carne Guisada – Slow Cooker
- Cook Time: 10 hours
- Total Time: 10 hours
- Yield: 8-10 1x
Ingredients
Scale
- 2 to 2 1/2 pounds beef stew meat
- 4 teaspoons vegetable oil
- 1 large white onion, peeled and cut into about 1” chunks
- 1 large green bell pepper, seeded and cut into 1” chunks
- 1 large jalapeño, diced
- 5 garlic cloves, chopped
- 1 1/2 teaspoons ground cumin (or 1 teaspoon cumin seed)
- 3/4 teaspoon chili powder
- 3/4 teaspoon dried oregano
- 6 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1–14 ounce can diced tomatoes (or 1 pound fresh tomatoes, diced)
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a large skillet, heat 2 teaspoons oil over high heat. Add half of the meat in a single layer and sear on one side (about 5 minutes) Transfer to a 5- to 6-quart slow cooker along with remaining un-seared meat.
- In same skillet, add 2 more teaspoons oil, onion, bell pepper, jalapeño, and garlic over medium-high heat, 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, stirring.
- Slowly pour broth into skillet, stirring until liquid is smooth, scraping up any bits stuck to the pan. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves, salt and pepper.
- Cover and cook on low 8-10 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 275
Find it online: https://hilahcooking.com/carne-guisada-slow-cooker/