Carne Guisada - Slow Cooker (Mexican Beef Stew)

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.

Cook time: 8 Hr  Prep time: 15 Min  Serves: 8 to 10

Ingredients :

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 jalape?o 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

2 bay leaves

FOR SERVING (OPTIONAL SIDES AND GARNISHES)

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 :

1. 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).

2. Transfer to a 5- to 6-quart slow cooker along with remaining un-seared meat.

3. In same skillet, add 2 more teaspoons oil, onion, bell pepper, jalape?o, and garlic over medium-high heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.

4. Add cumin, chili powder, oregano, and flour; cook 1 minute continuously stirring.

5. Slowly pour broth into skillet, stirring until liquid is smooth, scraping up any bits stuck to the pan. Simmer 2 minutes.

Carne Guisada - Slow Cooker (Mexican Beef Stew)

6. Transfer mixture to slow cooker, along with tomatoes and bay leaves. Taste, and add more salt and pepper, if desired.

7. Cover and cook on Low heat setting for 8 to 10 hours. Alternatively, this can be prepared on a stovetop in a Dutch oven 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.

8. 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.

Last Step: Don't forget to share!

Recipe From :  justapinch.com (added by Vickie Parks)

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