Carne Guisada

This one is not an old family favorite, but it IS a new family favorite! I found this recipe in a Facebook group and tweaked it each time we made it until we dialed it in to what we have here.

This is one of those meals that has made it into the lineup as a comfort dish. I love to prepare it when the weather turns cold or just on days when I'm stressed and tired. And since it is a set-it-and-forget-it crock pot meal that takes days to eat up, it's one I turn to when I know a busy week is on the schedule.


Crock Pot Carne Guisada

Stuff You Need:

• 3 lbs chuck roast, cut into bit sized chunks (a bit smaller than stew meat chunks)
• 1 Tbs olive oil
• 1 medium onion, diced
• 1 bell pepper and/or jalapeño, diced
• 1 - 8oz can El Pato hot tomato sauce
• 3 cloves minced garlic
• 2 tsp cumin
• 1 tsp salt
• .5 tsp black pepper
• 3 Tbs AP flour
• 1 cup chicken stock
• .5 tsp oregano

What To Do:

1. In large pan, brown stew meat in olive oil, in small batches. Set in crock pot after browned.
2. In meat drippings, saute onions and peppers.
3. Add tomato sauce, garlic, cumin, salt and pepper. Stir well.
4. Add chicken stock and mix well.
5. Sprinkle beef with flour, toss to coat well.
6. Pour in tomato sauce over meat. Stir to make sure beef is well coated.
7. Cook on low for 6-8 hours or on high for 4-5 hours.
8. Taste and adjust seasonings as necessary.

Serve with flour tortillas and/or rice.