Carne Guisada - Slow Cooker (Mexican Beef Stew

• Meat

  • 2 lb Beef stew meat

• Produce

  • 2 Bay leaves
  • 1 Bell pepper, large
  • 1/2 cup Cilantro
  • 5 clove Garlic
  • 3 stalk(s Green onion
  • 1 Jalapeno peppers, large fresh
  • 3/4 tsp Oregano, dried
  • 2 Tomatoes, large
  • 1 White onion, large

• Canned Goods

  • 1 3/4 cup Chicken broth, low-sodium

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 1 tsp Black pepper
  • 3/4 tsp Chili powder
  • 1 tsp Salt taste

• Oils & Vinegars

  • 4 tsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 pkg Tortillas

• Dairy

  • 1 cup Queso cotija

Found on justapinch.com

Description

Ingredients

• 2 to 2 1/2 lb beef stew meat (or beef chuck roast or beef bottom roast, cut into 1-inch pieces)
• 4 tsp vegetable oil
• 1 tsp salt taste
• 1 tsp black pepper
• 1 large white onion, peeled and cut into chunks
• 1 large bell pepper, deseeded and chopped (any color - green, orange, yellow or red)
• 1 or 2 large fresh jalapeño peppers, deseeded and diced
• 5 clove garlic, minced
• 1 1/2 tsp ground cumin
• 3/4 tsp chili powder (or to taste - using sparingly, as it increases in heat over time)
• 3/4 tsp dried oregano (use mexican oregano, if you can find it)
• 4 Tbsp all-purpose flour
• 1 3/4 c low-sodium chicken broth
• 2 large tomatoes, diced
• 2 bay leaves
• 1 pkg tortillas (corn or flour, your choice)
• 1 c crumbled queso cotija (or other mexican cheese)
• 1/2 c chopped cilantro
• 3 stalk(s) green onion (scallions), sliced

Directions

• 1In a large skillet, heat 2 teaspoons oil over high heat. Add half of the meat in a single layer, season with salt and pepper, and sear on one side (about 5 minutes). 2Transfer to a 5- to 6-quart slow cooker along with remaining un-seared meat. 3In same skillet, add 2 more teaspoons oil, onion, bell pepper, jalapeño, and garlic over medium-high heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. 4Add cumin, chili powder, oregano, and flour; cook 1 minute continuously stirring. 5Slowly pour broth into skillet, stirring until liquid is smooth, scraping up any bits stuck to the pan. Simmer 2 minutes. 6Transfer mixture to slow cooker, along with tomatoes and bay leaves. Taste, and add more salt and pepper, if desired. 7Cover and cook on Low heat setting for 8 to 10 hours. Alternatively, this can be prepared on a stovetop in a Dutch oven simmering over low heat for 2 to 2 1/2 hours. Or it can be baked in an oven at 325°F for 3 to 4 hours. 8Served the stew immediately, with a few corn tortillas for dipping or rolling in. Garnish servings (as desired) with crumbled queso cotija, chopped cilantro, or chopped green onions, if desired.