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Crock Pot Carne Guisada (Mexican Beef Stew)

Crock Pot Carne Guisada (Mexican Beef Stew)

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 7 to 8 hours (low) or 4 to 5 hours (high)
  • Total Time: 7 hours 20 minutes to 8 hours 20 minutes (low) or 4 hours 20 minutes to 5 hours 20 minutes (high)
  • Yield: 6 to 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten-Free (if cornstarch used) or contains Gluten (if flour used)

Description

This Crock Pot Carne Guisada is a warm and hearty Mexican beef stew slow-cooked to tender perfection. Infused with authentic spices and a rich tomato-based sauce, it offers a comforting, flavorful meal that’s easy to prepare and versatile to serve over rice, in tortillas, or as a stew.

Ingredients

Units Scale

Beef

  • 2 to 3 lbs beef chuck roast, cut into bite-sized cubes
  • Salt and pepper, to season
  • 2 tbsp olive oil, for searing

Vegetables & Aromatics

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 to 2 jalapeños or 1 can green chilies, chopped (optional)
  • 1 (14.5 oz) can diced tomatoes, with juice

Liquids & Broth

  • 2 cups beef broth

Spices

  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 1/2 tsp chili powder
  • 1 tsp paprika

Thickener

  • 2 tbsp all-purpose flour or cornstarch
  • 1/4 cup cold water (to make slurry)

Instructions

  1. Prep and Sear the Beef: Cut the beef chuck roast into bite-sized cubes and pat them dry with paper towels to ensure good browning. Season the beef cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef until browned on all sides. This step locks in the juices and builds deep flavor for the stew.
  2. Combine Ingredients in Crock Pot: Transfer the seared beef cubes to the crock pot. Add diced onions, minced garlic, diced green bell pepper, diced tomatoes with their juice, beef broth, ground cumin, oregano, chili powder, paprika, and chopped jalapeños or green chilies if you want a spicy kick. Stir to combine.
  3. Slow Cook: Set the crock pot to low and cook for 7 to 8 hours, or set to high and cook for 4 to 5 hours. The beef will become tender and the flavors will meld beautifully. The sauce should thicken slightly and coat the beef when ready.
  4. Thicken the Sauce: About 30 minutes before serving, mix the flour or cornstarch with cold water to create a slurry. Stir this mixture into the crock pot to thicken the stew. Adjust seasoning as needed. Continue cooking for the remaining 30 minutes until the sauce is silky and coats the beef well.
  5. Serve: Garnish with fresh cilantro, sliced green onions, or a squeeze of lime if desired. Serve warm over rice, with tortillas, or as a hearty stew.

Notes

  • Browning is key: Searing the beef before slow cooking significantly enhances flavor.
  • Layer your spices: Add some spices during cooking and adjust seasoning at the end for complexity.
  • Use fresh aromatics: Fresh garlic and onion form a vibrant base for the stew.
  • Low and slow: Cooking on low heat preserves moisture and tenderizes beef perfectly.
  • Adjust spice heat gradually: Add jalapeños or chilies little by little to fit your preferred heat level.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Find it online: https://cooktune.com/crock-pot-carne-guisada-mexican-beef-stew/