Slow Cooker Carne Guisada

Featured in the Honolulu Star-Advertiser on April 24, 2013.



Slow Cooker Carne Guisada

  • 2 1/2 pounds beef chuck roast, fat trimmed and cut into 1-inch pieces
  • Hawaiian salt and fresh ground pepper
  • 2 tablespoons olive oil, divided as noted below
  • 1 medium Maui onion, diced
  • 1 medium green bell pepper, seeded and diced
  • 1 large jalapeno, seeded and minced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon dried oregano
  • 6 tablespoons all-purpose flour
  • 1 3/4 cups beef broth
  • 1 can (14 ounces) diced tomatoes
  • 2 bay leaves
  • Flour tortillas, warmed, grated cheddar, and cilantro, for serving


  1. Season beef with salt and pepper.
  2. In a large skillet, heat 2 teaspoons oil over high.
  3. In two batches, brown beef on all sides, 5 minutes per batch (add 2 teaspoons oil for second batch).
  4. Transfer to a 5- to 6-quart slow cooker.
  5. In same skillet, add remaining 2 teaspoons oil; add onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
  6. Add cumin, chili powder, oregano, and flour and cook 1 minute.
  7. Slowly pour broth into skillet, stirring until liquid is smooth.
  8. Simmer 2 minutes, then transfer mixture to slow cooker; add tomatoes and bay leaves.
  9. Season to taste with salt and pepper; stir to combine.
  10. Cover and cook on high for 6 hours.
  11. Serve in tortillas with cheese and cilantro.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or tortilla):
350 calories, 13 g fat, 4 g saturated fat, 115 mg cholesterol, 500 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g sugar, 41 g protein


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