Mexican Beef Stew Made In The Slow Cooker (Carne Guisada)
Slow cooker carne guisada (Mexican beef stew): tender beef in a glossy cumin gravy. Mild Tex-Mex flavor, perfect for tortillas or rice. Hands-off cooking.
Ingredients
- 1 ⅔ pound chuck roast cut into 1 x 1 inch (2 x 2 cm) cubes
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 onion finely chopped
- 1 tomato peeled and diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika powder
- 1 teaspoon dried oregano
- ⅛ teaspoon ground cinnamon
- 1 cup beef stock
- 1 tablespoon tomato paste
- 1 teaspoon dark brown sugar
- 1 bay leaf
Ingredients you need per step are listed below the step in Italic
Instructions
- Place the meat cubes in a bowl.1 ⅔ pound chuck roast
- Add the flour, salt, and pepper and mix everything together until the meat is coated all around.2 tablespoons all-purpose flour, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Place the onion, tomato, garlic, cumin, smoked paprika, oregano, and cinnamon in the slow cooker.1 onion, 1 tomato, 3 cloves garlic, 2 teaspoons ground cumin, ½ teaspoon smoked paprika powder, 1 teaspoon dried oregano, ⅛ teaspoon ground cinnamon
- Add the meat cubes to the slow cooker.
- Pour in the beef stock and add the tomato paste and dark brown sugar.1 cup beef stock, 1 tablespoon tomato paste, 1 teaspoon dark brown sugar
- Stir well.
- Place the bay leaf on top.1 bay leaf
- Set the slow cooker to LOW.
- Simmer for 6 to 8 hours.
NOTES
1. Sauce texture: Carne guisada gravy is glossy and coats the meat—it won’t be super thick.
2. No browning needed: This recipe is built for ease. Flour and time create the sauce.
3. Doneness check: Beef should be fork-tender. If it’s still firm at 6 hours, give it more time.
4. Keep it mild, add heat at the table Hot sauce, jalapeños, or cayenne in your own serving.
5. Storage
Allow the Carne Guisada to cool quickly to room temperature.
- Refrigerator: Store the Carne Guisada in an airtight container in the refrigerator for up to 3 days.
- Frozen:Package the Mexican beef stew with sauce in a freezer box or bag. This keeps it good in the freezer for up to 2 months.
- Reheat: Heat over low heat while continuing to stir, until warm. Too thick? Add a splash of chicken broth or water.
Nutrition
Calories: 316kcal | Carbohydrates: 9g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 485mg | Fiber: 1g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 6mg | Iron: 4mg
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