Crock Pot Carne Guisada Mexican Beef Stew Recipes

CROCK POT CARNE GUISADA (LATIN BEEF STEW)

Steps:

• 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.

CROCK-POT CARNE GUISADA

Steps:

• 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.

SLOW COOKER MEXICAN BEEF STEW

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
• Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
• Cover and cook on low 7 hours or until the beef is fork-tender.
• Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

SLOW-COOKER CARNE GUISADA

Steps:

• Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
• In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• Preheat oven to 350 degrees F.
• Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
• Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
• Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
• Serve as is, or on rice, or folded into warm tortillas.

EASY SLOW COOKER CARNE GUISADA

Steps:

• Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water.
• Cook on Low until the beef is tender, 6 to 8 hours.

CROCK POT CARNE GUISADA

Steps:

• Place stew meat, 1/4 cup water, salt and pepper in crock pot.
• Turn heat to high and let simmer for 1 1/2 hours.
• Drain juice from tomatoes into measuring cup.
• Add tomatoes, garlic, and onions to crock pot.
• STIR and let simmer on high for 30 minutes.
• Add cumin, oregano, and chili powder to crock pot and stir.
• Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture.
• Let cook on LOW for 3-4 hours until sauce is nice and thick (if you like runnier gravy three hours is good).
• Serve with warm flour tortillas.

CROCK POT CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• Place stew meat, 1/2 cup water, salt and pepper in crock pot.
• Drain juice from tomatoes into measuring cup.
• Add tomatoes, garlic, onions and potatoes to crock pot.
• Combine juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
• Add salt and pepper to taste.
• Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
• Great served with warm flour tortillas.

CROCK-POT CARNE GUISADA

Steps:

• Heat a frying pan with oil over medium-high heat.
• Add the onion and stir fry for 3 minutes until translucent.
• Add the tomato, garlic, and cumin and stir-fry for 30 seconds.
• Place the contents of the skillet in the slow cooker and add 1 tablespoon of oil to the frying pan.
• Combine beef cubes with the flour and put them in the frying pan.
• Cook until the meat is golden brown on all sides, about 6 to 8 minutes.
• Also, put the meat in the slow cooker.
• Add salt, pepper, and stock to the slow cooker and put the lid on.
• Turn on the slow cooker on low and cook for 6 to 8 hours.

CARNE GUISADA (STEWED BEEF)

Steps:

• Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
• Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
• Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
• Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
• Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
• Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
• Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
• Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
• Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• Gather your ingredients.
• Rinse off the beef cubes and pat dry. Place flour in a bag or bowl and coat the beef cubes. Next, heat your oil in a pan and brown the meat for about 5 minutes and then place in your crockpot.
• Next, saute your onions, garlic and bell peppers. Pour your bottle of beer over the meat in the crock pot and then add your sauteed vegetable. Next, add the rest of your ingredients. No need to cut up the chipotle or serranos as they break down while cooking. Cook this on low and slow for 8 to 10 hours. Serve in warm flour tortillas with shredded cheese and a small dollop of sour cream if desired or a squeeze of lime and fresh cilantro. (This is a thick stew, so if it's not thick enough add a mixture of flour and water.)
• SUPREME TACO: Alright, now if you really want this Carne Guisada to go along way you can make a Supreme Taco and the base starts with refried beans.
• SUPREME TACO: Heat the beans in a skillet until nice and hot. Then, spread the beans out on the flour tortilla.
• SUPREME TACO: Add your Carne Guisada on top of beans, maybe 4 pieces of meat and a generous amount of Mexican cheese blend. Next, add sour cream and some fresh chopped cilantro. Now, if you are going to make this for a larger crowd make up the tacos yourself and wrap then in a square piece of tinfoil. You can get a nice big box of already cut square tinfoil at Sam's Club. When you wrap them up the cheese is going to melt and they are just wonderful.
• 11-26-13 ---Made this for Girl's Night In which was perfect for the chilli night we had here in Ohio. I served it with some Mexican rice, warmed tortillas and a non-alcoholic Sangria. We had a broccoli salad before and apple dumplings w/vanilla ice cream for dessert.
• 10/20/14 --- Cooked up my Carne Guisada in my Ninja as I had to get it done faster than I usually do with a 8 to 10 hr cook in the traditional crock-pot. I was able to cook it up in 4 1/2 hours. I served it with Mexican rice, cheesy dip & chips for dinner.