crock pot carne guisada (mexican beef stew)

Name: Crock Pot Carne Guisada (Mexican Beef Stew)
Prep time: 15 min
Cook time: 8 h
Cuisine: Mexican
Ingredients: 3 pound(s) beef stew meat; 2 can(s) diced tomatoes with green chilies, (rotel) medium or hot; 1 tablespoon(s) chopped garlic; 1 large onion, chopped; 2 large potatoes, peeled and cut into 1 1/2-inch pieces; 3 tablespoon(s) all purpose flour; 1/2 teaspoon(s) mexican oregano; 1 teaspoon(s) ground cumin; 1 teaspoon(s) chili powder; 1 teaspoon(s) salt, or to taste; 1 teaspoon(s) ground black pepper, or to taste

(4 RATINGS)

280 Pinches 1 Photo

Jeanne Benavidez

Odessa, TX

Updated on Nov 7, 2011

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. ;)

Rate

prep time 15 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield

Ingredients

3 pounds beef stew meat
2 cans diced tomatoes with green chilies, (rotel) medium or hot
1 tablespoon chopped garlic
1 large onion, chopped
2 large potatoes, peeled and cut into 1 1/2-inch pieces
3 tablespoons all purpose flour
1/2 teaspoon mexican oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

How To Make crock pot carne guisada (mexican beef stew)

Step 1

Place stew meat, 1/2 cup water, salt and pepper in crock pot.

Step 2

Drain juice from tomatoes into measuring cup.
Step 3

Add tomatoes, garlic, onions and potatoes to crock pot.
Step 4

Combine 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.
Step 5

Add salt and pepper to taste.
Step 6

Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
Step 7

Great served with warm flour tortillas.
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