Slow Cooker Carne Guisada | Savory Tex-Mex Beef Stew Recipe

• servings: 12 servings
• active time: 10 minutes
• total time: 6 hours 40 minutes

Ingredients

2 1/2 pounds chuck roast

salt and pepper

2 tablespoons vegetable oil

1 cup chopped white onion

1 bell pepper

1 jalapeno pepper (seeded and diced into small pieces)

6 chopped garlic cloves

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon dried oregano

2 cups low-sodium chicken broth

14 ½ ounces diced tomatoes

1/2 cup flour

1 pound potatoes

1/2 pound carrots

Directions

Cut chuck roast into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of cooking oil in a large skillet on medium-high and cook meat until browned on all sides, when the meat is browned place into a 5 or 6-quart slow cooker.

You may need to cook the meat in two batches. When the meat is removed add remaining oil and add chopped onion, tomatoes, chopped bell pepper, diced jalapeno pepper, chopped garlic. When the onions have almost become translucent add spices, flour, and stir to combine.

When the onions have cooked through add chicken broth and diced tomatoes. Scrape the browned bits up from the bottom of the skillet. Place the meat back into the slow cooker.

Place lid on the slow cooker and cook on high for 4 1/2 hours. Place cut potatoes and cut carrots into the slow cooker and cook for the remaining 1 1/2 hours.

Nutrition

• Calories: 316 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Cholesterol: 65 mg
• Sodium: 146 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 23 g