Crock Pot Carne Guisada (Mexican Beef Stew)
By Jeanne Benavidez jeanneben
This was one of my mother-in-law's recipes and I just loved it. Of course she didn't even own a crock pot so everything was done "old school". I adapted her recipe to a crock pot version and it turns out similar to hers. Of course nobody can cook like or mothers and mother-in-laws but my husband let this pass. ;)
beef stew meat
diced tomatoes with green chilies, (rotel) medium or hot
potatoes, peeled and cut into 1 1/2-inch pieces
all purpose flour
salt, or to taste
ground black pepper, or to taste
1Place stew meat, 1/2 cup water, salt and pepper in crock pot.
2Drain juice from tomatoes into measuring cup.
3Add tomatoes, garlic, onions and potatoes to crock pot.
4Blend juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
5Add salt and pepper to taste.
6Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
7Great served with warm flour tortillas.