P
pike51
Guest
Ok... as requested, here is my crock pot carne guisada. I actually used a dutch oven last night to make it (sorry no pics) instead of the crock pot and it turned out just as good!
Ingredients:
2 1/2 pounds of chuck roast or bottom round cut into 1 inch pieces
coarse sea salt and ground pepper
2 tablespoons vegetable or peanut oil
1 diced medium sweet onion (Vidaila preferred)
1 seeded and died medium bell pepper
1 large jalapeno, seeded and diced (optional)
5 roughly chopped cloves garlic
2 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
3/4 teaspoon dried oregano (find mexican oregano if possible)
6 tablespoons flour (I use almond flour to keep the carb content lower)
1 3/4 cups low sodium chicken broth
1 can (14 oz) diced tomatoes (I like to use fresh ones from my garden when possible)
2 bay leaves
Directions:
Season beef with salt and pepper. Heat 2 teaspoons oil over high in skillet and cook beef (in 2 batches) until lightly brown on all sides. Transfer beef to crock pot (or dutch oven)
In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium until veggies are tender. Add cumin, chili powder, oregano, and flour and cook for 1 minute. Transfer entire contents to crock pot. Add tomatoes and bay leaves to crock pot and stip to combine. Add additional salt and pepper to taste and stir to combine all ingredients. Cover and cook on high for 5 - 6 hours or until "gravy" becomes desired thickness. I prefer a thicker gravy. If using a dutch oven, keep on low to med-low and watch to ensure mixture does not burn. If using a dutch oven, cooking time may be reduced to 2, 3 or 4 hours depending on heat level you use. Make sure you watch it if using a dutch oven (it will burn very quickly if not watched).
traditional method is to serve with tortillas, cheese, and salsa (like soft tacos) but it's also very good served over rice.
Enjoy!!
Ingredients:
2 1/2 pounds of chuck roast or bottom round cut into 1 inch pieces
coarse sea salt and ground pepper
2 tablespoons vegetable or peanut oil
1 diced medium sweet onion (Vidaila preferred)
1 seeded and died medium bell pepper
1 large jalapeno, seeded and diced (optional)
5 roughly chopped cloves garlic
2 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
3/4 teaspoon dried oregano (find mexican oregano if possible)
6 tablespoons flour (I use almond flour to keep the carb content lower)
1 3/4 cups low sodium chicken broth
1 can (14 oz) diced tomatoes (I like to use fresh ones from my garden when possible)
2 bay leaves
Directions:
Season beef with salt and pepper. Heat 2 teaspoons oil over high in skillet and cook beef (in 2 batches) until lightly brown on all sides. Transfer beef to crock pot (or dutch oven)
In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium until veggies are tender. Add cumin, chili powder, oregano, and flour and cook for 1 minute. Transfer entire contents to crock pot. Add tomatoes and bay leaves to crock pot and stip to combine. Add additional salt and pepper to taste and stir to combine all ingredients. Cover and cook on high for 5 - 6 hours or until "gravy" becomes desired thickness. I prefer a thicker gravy. If using a dutch oven, keep on low to med-low and watch to ensure mixture does not burn. If using a dutch oven, cooking time may be reduced to 2, 3 or 4 hours depending on heat level you use. Make sure you watch it if using a dutch oven (it will burn very quickly if not watched).
traditional method is to serve with tortillas, cheese, and salsa (like soft tacos) but it's also very good served over rice.
Enjoy!!
