Slow Cooker Carner Guisada

Active Time: 15 min

Total Time: 6.25 hours

2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces

• coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 1 medium white onion, diced medium
• 1 medium green bell pepper, seeded and diced medium
• 1 large jalapeno, seeded and diced small
• 5 garlic cloves, roughly 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 low-sodium chicken broth
• 1 can (14 ounces) diced tomatoes
• 2 bay leaves
• Flour tortillas, warmed, grated cheddar, and cilantro, for serving

Directions

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

I got this recipe from a Martha Stewart magazine.  I did not cut the beef chuck into 1 inch pieces.  I let it cook whole and then 10 minutes before serving shred it using a fork and knife.  The beef was very tender.   I asked the butcher and he recommended using beef chuck roast over bottom round but I do not know if it would make that big of a difference.  I also used minced garlic instead of fresh and already diced jalapeno instead of fresh.  The grocery store was out of green peppers so I bought a red one instead.  The dish smells very good when it cooks and makes a lot.  Jesse really enjoyed them.  I liked mine with a lot of cilantro on them.

Jesse- 4/5

Megan- 3/5