Carne Guisada - Slow Cooker (Mexican Beef Stew)
By
Vickie Parks
@Northwestgal
21
Blue Ribbon Recipe
This recipe is so easy! Typically this Mexican stew is labor intensive and requires babysitting. Not this recipe, the slow cooker does all the hard work. Filled with robust flavors and fresh vegetables, this will definitely warm ya up on a cold night.
The Test Kitchen
★★★★★ 4 votes5
Ingredients
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2 to 2 1/2 lbbeef stew meat (or beef chuck roast or beef bottom roast, cut into 1-inch pieces)
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4 tspvegetable oil
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1 tspsalt taste
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1 tspblack pepper
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1 largewhite onion, peeled and cut into chunks
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1 largebell pepper, deseeded and chopped (any color - green, orange, yellow or red)
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1 or 2 largefresh jalapeño peppers, deseeded and diced
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5 clovegarlic, minced
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1 1/2 tspground cumin
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3/4 tspchili powder (or to taste - using sparingly, as it increases in heat over time)
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3/4 tspdried oregano (use mexican oregano, if you can find it)
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4 Tbspall-purpose flour
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1 3/4 clow-sodium chicken broth
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2 largetomatoes, diced
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2bay leaves
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FOR SERVING (OPTIONAL SIDES AND GARNISHES)
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1 pkgtortillas (corn or flour, your choice)
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1 ccrumbled queso cotija (or other mexican cheese)
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1/2 cchopped cilantro
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3 stalk(s)green onion (scallions), sliced