Description
This authentic Crock Pot Carne Guisada recipe features tender chunks of beef slow-cooked in a rich, flavorful sauce made with cumin, tomatoes, and peppers. This Mexican beef stew is perfect for busy weeknights, meal prep, or feeding a crowd. Serve it over rice, in tortillas, or as a hearty taco filling!
Ingredients
For the Beef and Seasoning:
- 900 g (2 lbs) beef (chuck or braising steak)
- 2 tablespoons all-purpose flour
- 1 teaspoon brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder (mild)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Vegetables and Broth:
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 3-4 medium potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons tomato paste
- 2 large tomatoes, diced (or 400g/14 oz can crushed tomatoes)
- 1/2 cup beef broth (or use beef stock cube)
- 1 bay leaf
- 2 sprigs fresh oregano (or 1 tsp dried)
For Garnish:
- Fresh cilantro/coriander to serve
Instructions
Cut your beef into uniform 1 to 1.5-inch cubes—this ensures even cooking. Pat the pieces completely dry with paper towels (this is SO important for good browning!).
In a bowl, mix together the flour, brown sugar, cumin, chili powder, cayenne pepper, salt, and black pepper. Here’s my trick: divide this seasoning mixture in HALF. Sprinkle one half over the beef cubes and toss well to coat every piece. Set the other half aside—we’ll use it in the next step to build even more flavor!
Heat the olive oil in a large skillet over medium heat (or use your slow cooker’s browning function if it has one—so convenient!). Add the finely diced onion and that reserved half of the seasoning mixture. Cook for about 5-7 minutes, stirring frequently, until the onion is softened and turning golden. The kitchen will start smelling AMAZING at this point!
Stir in the minced garlic and sauté for about 1 minute until it’s fragrant—don’t let it burn! Now add your seasoned beef cubes to the pan. Brown them for 3-4 minutes, turning to get nice color on multiple sides. You don’t need to cook them through; we’re just building flavor and getting that gorgeous caramelization.
If you started in a separate pan, transfer everything—beef, onions, garlic, and all those flavorful browned bits—into your slow cooker. Add the diced green bell pepper, tomato paste, and diced tomatoes. Give everything a good stir to combine, making sure the tomato paste is well distributed.
Pour in the beef broth and nestle the bay leaf and oregano sprigs into the mixture. Put the lid on your slow cooker and set it to LOW for 6-8 hours or HIGH for 4-5 hours. I usually go with LOW when I’m starting it in the morning—the longer cooking time makes the beef even MORE tender and the flavors just meld together beautifully.
After cooking, test the meat by piercing it with a fork—it should be so tender it practically falls apart! Remove and discard the bay leaf (and oregano sprigs if you used fresh). Taste the stew and adjust seasoning if needed—sometimes I add a pinch more salt or a squeeze of lime juice for brightness.
Garnish generously with freshly chopped cilantro and serve however you like! I love it spooned over fluffy white rice with warm tortillas on the side, but it’s also incredible as a taco filling or even over creamy mashed potatoes.
Notes
- Use less expensive cuts of meat. Chuck roast, stew meat, or braising steak are PERFECT for this recipe. Save your money—expensive cuts will actually dry out in the slow cooker!
- Season in stages. Dividing the spice mixture between the beef and the onions creates layers of flavor throughout the dish rather than just coating the outside.
- If the sauce is too thin at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the stew, and let it cook on HIGH for 15-20 minutes uncovered.
- If it’s too thick, simply stir in a bit more beef broth until you reach your desired consistency.
- Add vegetables at different times. If you want your bell peppers to have more texture, add them in the last hour of cooking instead of at the beginning.
- Toast your spices in the pan for 30 seconds before adding the beef for even MORE flavor development.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (LOW) or 4-5 hours (HIGH)
- Category: Main Dish
- Method: Slow Cooker/Crock Pot
- Cuisine: Mexican