Carne Guisada - Slow Cooker (mexican Beef Stew) Recipe

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Carne Guisada - Slow Cooker (Mexican Beef Stew)

Vickie Parks


I love the Carne Guisada served at my favorite Mexican restaurant. I began looking for a recipe I could make it at home. Most we tried were good but lacked something. So I made my own, taking the best parts of the 3 recipes we most liked. We prefer flour tortillas but most recipes use corn tortillas. Most had green bell peppers while I prefer red (for splash of color). All the other recipes use canned tomatoes and I prefer fresh tomatoes. And none included toppings. But green onions and cilantro are included in this dish at my local Mexican restaurant, which adds so much flavor to the dish.

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8 to 10


15 Min


8 Hr


Slow Cooker Crock Pot


2 to 2 1/2 lb
beef stew meat (or beef chuck roast or beef bottom roast, cut into 1-inch pieces)
4 tsp
vegetable oil
1 tsp
salt taste
1 tsp
black pepper
1 large
white onion, peeled and cut into chunks
1 large
bell pepper, deseeded and chopped (any color - green, orange, yellow or red)
1 or 2 large
fresh jalapeño peppers, deseeded and diced
5 clove
garlic, minced
1 1/2 tsp
ground cumin
3/4 tsp
chili powder (or to taste - using sparingly, as it increases in heat over time)
3/4 tsp
dried oregano (use mexican oregano, if you can find it)
4 Tbsp
all-purpose flour
1 3/4 c
low-sodium chicken broth
2 large
tomatoes, diced
bay leaves


1 pkg
tortillas (corn or flour, your choice)
1 c
crumbled queso cotija (or other mexican cheese)
1/2 c
chopped cilantro
3 stalk(s)
green onion (scallions), sliced

Directions Step-By-Step

In a large skillet, heat 2 teaspoons oil over high heat. Add half of the meat in a single layer, season with salt and pepper, 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. Taste, and add more salt and pepper, if desired.
Cover and cook on Low heat setting for 8 to 10 hours.

Alternatively, this can be prepared on a stovetop in a Dutch, simmering over low heat for 2 to 2 1/2 hours. Or it can be baked in an oven at 325°F for 3 to 4 hours.
Served the stew immediately, with a few corn tortillas for dipping or rolling in. Garnish servings (as desired) with crumbled queso cotija, chopped cilantro, or chopped green onions, if desired.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Carb