Slow Cooker Carne Guisada
A Tex-Mex classic of fall-apart beef stew meat simmered with peppers, tomatoes, and warm spices in a rich gravy. Serve with warm flour tortillas and rice.
Ingredients
- 2 lbs beef stew meat, cut into 1-in cubes
- 2 tbsp vegetable oil
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 jalapeño, seeded, diced
- 14 oz can canned diced tomatoes, drained
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup all-purpose flour
- 8 flour tortillas (for serving), warmed
Instructions
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1
Toss 2 lbs cut into 1-in cubes beef stew meat with 1/4 cup all-purpose flour, 1 tsp salt, 1/2 tsp freshly ground black pepper, 2 tsp ground cumin, 2 tsp chili powder, and 1 tsp garlic powder until evenly coated.
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2
Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per batch. Transfer to the slow cooker.
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3
Add 1 diced green bell pepper, 1 medium diced yellow onion, 4 cloves minced garlic cloves, and 2 seeded, diced jalapeño to the slow cooker on top of the beef.
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4
Stir together 14 oz can drained canned diced tomatoes, 1 cup beef broth, and 2 tbsp tomato paste. Pour over the beef and vegetables.
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5
Cover and cook on Low for 7-8 hours or High for 4-5 hours, until the beef is fall-tender and reaches an internal temperature above 160°F (71°C).
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6
Taste and adjust seasoning. Serve with 8 warmed flour tortillas (for serving).