If you like beef stew, especially in the cooler months, you will love this Crock-Pot Carne Guisada. It’s beef stew with a kick! This Carne Guisada recipe is Mexican inspired and pairs perfectly with rice or tortillas!
What is Carne Guisada
If you’ve never had Carne Guisada think of it as a Tex-Mex or Mexican stew. It’s savory with a bit of spice. The cumin, chili powder, and jalapenos give it the spicy kick that sets it apart from other stews. And you won’t need to make gravy for this Carne Guisada recipe because it makes its own thick gravy (guisada). If you were to make Carne Asada, you would just make it without the gravy
What Cut of meat is Used for Carne Guisada
Whether you are making Carne Guisada (with gravy) or Carne Asada (without gravy) you would use stew meat which is any kind of beef chuck roast or beef round roast. It’s best to buy the meat already cut up into stew meat. Beef is the most common way to make Carne Guisada but some substitute the beef for pork or even chicken.
How to Make Crock-Pot Carne Guisada
Because you are making this recipe in a crock-pot, the flavors have plenty of time to come together and make the perfect stew that is hart to beat on a cold day.
Here’s what you need:
- Chuck Roast
- Salt & Pepper
- Vegetable Oil
- White Onion
- Bell Pepper
- Jalapeno Pepper
- Garlic
- Ground Cumin
- Chili Powder
- Dried Oregano
- Chicken Broth
- Diced Tomatoes
- Flour
- Potatoes
- Carrots
After you have cut up the meat (if not already done), brown the meat in the cooking oil until all sides are brown. Add the meat to your slow cooker. Use the same pan you browned the meat to saute the onion, pepper, jalapeno pepper, tomatoes, and garlic until the onions are translucent. Season with the spices and flour and mix until combined. Add the chicken broth. Then add this sauce into the crock-pot with the meat. Cook on high for 4 and a half hours. Add the potatoes and carrots and cook for the remaining 1 1/2 hours.
Notes
- It may be cheaper to buy the whole roast and cut it up yourself. That way you can also trim it the way you desire.
- This recipe requires about 30 minutes of active cooking and then 6 hours in your crockpot.
- Serve with Mexican Rice and flour or corn tortillas.
- Store in the refrigerator in an air-tight container. It tastes better the next day!
Similar Crock-Pot Recipes
Chili’s Beef Fajitas made in Crockpot
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Crock-Pot Carne Guisada
Ingredients
- 2 1/2 pounds chuck roast
- salt and pepper
- 2 tablespoons vegetable oil
- 1 cup chopped white onion
- 1 bell pepper
- 1 jalapeno pepper seeded and diced into small pieces
- 6 chopped garlic cloves
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 cups low-sodium chicken broth
- 141 ounces diced tomatoes
- 1/2 cup flour
- 1 pound potatoes
- 1/2 pound carrots
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. Scrape the browned bits up from the bottom of the skillet. Pour the sauce over the slow meat in 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.
Recipe Tips for the Cook
- It may be cheaper to buy the whole roast and cut it up yourself. That way you can also trim it the way you desire.
- This recipe requires about 30 minutes of active cooking and then 6 hours in your crockpot.
- Serve with Mexican Rice and flour or corn tortillas.
- Store in the refrigerator in an air-tight container. It tastes better the next day!
jack says
This serves only 1 person?
Rory says
This dish is more likely inspired by the Caribbean islands such as Dominican Republic, Puerto Rico and Cuba. This meal will be great with “Goya” Seasonings such as Adobo, Sazon, Sofrito, Recaito, Tomato Sauce, all made by “Goya”. For the pickiest critics as my family, when most don’t like the taste of vegetables but enjoy the flavors (sounds crazy, lol) the Sofrito is a purée combining these fresh vegetables/herbs:
Green, red, yellow peppers, culantro, cilantro, recaito, garlic. I make this purée by the gallons and jar em and freeze in individual Tupperware or recycled jars. I add this purée to all my soups, beans and stews, it’s so popular in the Caribbean.
stephaniemanley says
I appreciate your comments it sounds like your family knows what they like. I made this dish based off my one of my co-workers talking about how difficult this was to make. She assured me it wasn’t.
chris says
so what do i do with the diced tomatoes?
Stephanie says
I put those in the crockpot and let them cook down.
stephaniemanley says
You put them into the Crock Pot.