Crock Pot Carne Guisada (Latin Beef Stew)

Name: Crock Pot Carne Guisada (Latin Beef Stew)
Prep time: 10 min
Cook time: 6 h 20 min
Total time: 6 h 30 min
Yield: 5 servings
Ingredients: 2 tsp olive oil; Aji Picante; 1 cup scallions; 3 cloves garlic; 2 small tomatoes; 2 tbsp cilantro; 1 1/2 lb choice Top round beef stew; 2 tablespoons all purpose flour; 1/3 cup light beer; 1/3 cup water; 1/2 tsp cumin; 1/4 tsp dry adobo seasoning; 1/2 tsp ground achiote; 1 dried bay leaf; Kosher salt to taste; 10 oz baby red potatoes

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 30 mins
Servings
5 servings
Calories
263 kcal
Course
Dinner
Cuisine
South American

Crock Pot Carne Guisada (Latin Beef Stew)

Iris Warren

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Crock pot carne guisada is a slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante – it's a must and really brightens the flavors and rounds out the dish!

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Ingredients

Servings

2 tsp olive oil
Aji Picante
1 cup scallions (chopped)
3 cloves garlic (minced)
2 small tomatoes (chopped)
2 tbsp cilantro (minced)
1 1/2 lb choice Top round beef stew (cut into small chunks)
2 tablespoons all purpose flour
1/3 cup light beer (I used Corona light)
1/3 cup water
1/2 tsp cumin
1/4 tsp dry adobo seasoning (or seasoned salt)
1/2 tsp ground achiote (or Badia Sazon, or paprika)
1 dried bay leaf
Kosher salt to taste
10 oz baby red potatoes (halved or quartered)

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Instructions

Heat a large nonstick skillet over medium heat.
Add 1 teaspoon of oil, scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt.
Cook another 2 minutes, then place in the slow cooker.
Wipe the skillet, add remaining oil and increase the heat to medium high.
Add the beef and brown on all side, about 4 minutes.
Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.
Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt.
Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.

Nutrition Information

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Serving 1scant cup Calories 263kcal (13%) Carbohydrates 17g (6%) Protein 32g (64%) Fat 7g (11%) Saturated Fat 1.5g (8%) Cholesterol 53mg (18%) Sodium 276mg (12%) Fiber 2g (8%) Sugar 1g (2%)