Crock Pot Carne Guisada (Mexican Beef Stew)
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|3 lb||beef stew meat|
|2 can(s)||diced tomatoes with green chilies, (rotel) medium or hot|
|1 Tbsp||chopped garlic|
|1 large||onion, chopped|
|2 large||potatoes, peeled and cut into 1 1/2-inch pieces|
|3 Tbsp||all purpose flour|
|1/2 tsp||mexican oregano|
|1 tsp||ground cumin|
|1 tsp||chili powder|
|1 tsp||salt, or to taste|
|1 tsp||ground black pepper, or to taste|
Odessa, TX (pop. 99,940)
Member Since Oct 2010
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. ;)
Place stew meat, 1/2 cup water, salt and pepper in crock pot.
Drain juice from tomatoes into measuring cup.
Add tomatoes, garlic, onions and potatoes to crock pot.
Blend 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.
Add salt and pepper to taste.
Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
Great served with warm flour tortillas.