Crock Pot Carne Guisada (Mexican Beef Stew)

Jeanne Benavidez Recipe

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. ;)


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

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

Directions Step-By-Step

1
Place stew meat, 1/2 cup water, salt and pepper in crock pot.
2
Drain juice from tomatoes into measuring cup.
3
Add tomatoes, garlic, onions and potatoes to crock pot.
4
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.
5
Add salt and pepper to taste.
6
Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
7
Great served with warm flour tortillas.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican