Crock-Pot Carne Guisada
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
6 hrs 40 mins
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Servings
12
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Calories
316 kcal
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Course
Main Course
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Cuisine
Mexican
Crock-Pot Carne Guisada
Description
The recipe starts by browning bite-sized pieces of chuck roast seasoned with salt and pepper to develop a flavorful crust. Vegetables including onion, bell pepper, jalapeno, and garlic are sautéed with spices and flour to create a thickened base with aromatic warmth. Chicken broth and diced tomatoes are added to deglaze the pan and build the stew liquid.
The meat and sauce mixture is transferred to a slow cooker, cooking on high for several hours until the meat is tender. Potatoes and carrots are added partway through to soften with the stew and enhance the dish’s heartiness. The resulting carne guisada is robust and comforting, with the spices lending a mild heat and depth to the rich tomato broth.
This stew is well suited to serving alongside Mexican rice and either flour or corn tortillas, making a complete and satisfying meal. It benefits from resting overnight, which allows flavors to deepen. It can be stored in an airtight container in the refrigerator, tasting even better the next day.
Ingredients
- 2 1/2 pounds chuck roast
- salt
- black pepper
- 2 tablespoons vegetable oil
- 1 cup onion white, chopped
- 1 bell pepper
- 1 jalapeno pepper seeded and diced into small pieces
- 6 garlic chopped cloves
- 1 tablespoon cumin ground
- 2 teaspoons chili powder
- 1 teaspoon oregano dried
- 2 cups chicken broth low-sodium
- 14.5 ounces diced tomatoes
- 1/2 cup flour
- 1 pound potatoes
- 1/2 pound carrot
Instructions
- Cut chuck roast into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of cooking oil in a large skillet on medium-high and cook meat until browned on all sides, when the meat is browned place into a 5 or 6-quart slow cooker.
- You may need to cook the meat in two batches. When the meat is removed add remaining oil and add chopped onion, tomatoes, chopped bell pepper, diced jalapeno pepper, chopped garlic. When the onions have almost become translucent add spices, flour, and stir to combine.
- When the onions have cooked through add chicken broth and diced tomatoes. Scrape the browned bits up from the bottom of the skillet. Place the meat back into the slow cooker.
- Place lid on the slow cooker and cook on high for 4 1/2 hours. Place cut potatoes and cut carrots into the slow cooker and cook for the remaining 1 1/2 hours.
Notes
- Buying a whole chuck roast and cutting it yourself can be more economical and allows you to trim fat as desired.
- The recipe requires about 30 minutes of active prep and around 6 hours of slow cooker time.
- Serve the carne guisada with Mexican rice and warm flour or corn tortillas for a complete meal.
- Store leftovers in an airtight container in the refrigerator; the flavors improve when reheated the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 146mg | 6% |
| Potassium | 1257mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3990IU | 80% |
| Vitamin C | 51.9mg | 58% |
| Calcium | 153mg | 15% |
| Iron | 7.3mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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