Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, green bell pepper, red bell pepper, and jalapeno pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Sprinkle the flour over the beef and vegetables, stirring to coat.
4. Transfer the beef and vegetable mixture to the slow cooker.
5. Add the diced tomatoes, beef broth, chili powder, cumin, oregano, salt, and black pepper to the slow cooker. Stir to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the sauce has thickened.
7. Serve hot with rice or tortillas.
Time:
Preparation time: 20 minutes
Cooking time: 4-8 hours
Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 15g
Protein: 40g
Sodium: 800mg
Sugar: 5g
Substitutions for ingredients:
- Beef stew meat can be substituted with pork or chicken
- Jalapeno pepper can be substituted with a milder pepper or omitted for less heat
- Beef broth can be substituted with chicken or vegetable broth
Variations:
- Add diced potatoes or carrots for a heartier dish
- Use different types of peppers for a different flavor profile
- Add a can of drained and rinsed black beans for additional protein and fiber
Tips and tricks:
- Browning the beef before adding it to the slow cooker adds depth of flavor to the dish
- Use a slotted spoon to transfer the beef and vegetables to the slow cooker to avoid adding excess oil to the dish
- If the sauce is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the slow cooker. Cook on high for an additional 15 minutes to thicken the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or tortillas on the side.
Garnishes:
- Chopped fresh cilantro
- Diced avocado
- Sour cream
- Shredded cheese
Pairings:
- Spanish rice
- Refried beans
- Guacamole
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the beef is tough, cook for an additional hour on low or 30 minutes on high.
- If the sauce is too thick, add additional beef broth or water to thin it out.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftovers promptly in the refrigerator.
Food history:
Carne guisada is a traditional Mexican dish that translates to "stewed meat." It is typically made with beef or pork and simmered with vegetables and spices.
Flavor profiles:
- Savory
- Spicy
- Tangy
Serving suggestions:
Serve hot with rice or tortillas on the side.
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Region: Mexican