Carna Guisada in the Crock-pot

Carna Guisada in the Crock-pot Recipe from Mexico | Ingredients: beef, tomatoes, garlic, and more

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 5 hours | Servings: 6

Introduction

Carna Guisada is a traditional Mexican beef stew that is full of flavor and perfect for a hearty meal. This recipe is made in the Crock-pot, making it easy to prepare and allowing the flavors to meld together beautifully.

History

Carna Guisada has been a staple in Mexican cuisine for generations. It is a dish that is often made for special occasions and family gatherings. The slow cooking process allows the meat to become tender and flavorful, creating a dish that is both comforting and delicious.

Ingredients

3 lb (1.36 kg) beef stew meat
0.25 cup (59.15 ml) water
1 tsp (4.93 ml) salt
1 tsp (4.93 ml) freshly ground black pepper
2 cans diced tomatoes with green chilies
3 cloves minced garlic
1 cup (236.59 ml) chopped white onion
3 tbsp (44.36 ml) flour
0.5 tsp (2.46 ml) cumin
0.5 tsp (2.46 ml) oregano
1 tsp (4.93 ml) chili powder
1 diced bell pepper

How to prepare

Place stew meat, water, salt, and pepper in a slow cooker.
Turn the heat to high and let it simmer for 1.5 hours.
Drain the juice from the tomatoes into a measuring cup.
Add the tomatoes, garlic, and onions to the slow cooker.
Stir and let it simmer on high for 30 minutes.
Add cumin, oregano, and chili powder to the slow cooker.
Stir well.
Blend the tomato juice with enough water to make 1.5 cups of liquid.
Stir in the flour and the tomato juice mixture into the meat and vegetable mixture.
Let it cook on low for 3-4 hours until the sauce is nice and thick. If you prefer a runnier gravy, cook for three hours.

Variations

For a spicier version, add in additional diced chilies or jalapenos.
Use pork or chicken instead of beef for a different flavor profile.

Cooking Tips & Tricks

For extra flavor, sear the meat before adding it to the slow cooker.

- Feel free to add in additional vegetables such as carrots or potatoes for a heartier stew.

- Adjust the seasonings to your taste preferences, adding more or less chili powder for spiciness.

Serving Suggestions

Serve Carna Guisada over rice or with warm tortillas for a complete meal.

Cooking Techniques

Slow cooking in the Crock-pot allows the flavors to develop and the meat to become tender.

Ingredient Substitutions

You can use beef broth instead of water for added flavor.

- Cornstarch can be used instead of flour as a thickening agent.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving.

Presentation Ideas

Garnish with fresh cilantro and a squeeze of lime for a pop of color and flavor.

Pairing Recommendations

Serve Carna Guisada with a side of Mexican rice and refried beans for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in iron, vitamin C, and potassium.

Alergens

This recipe contains gluten from the flour used as a thickening agent.

Summary

This dish is a good source of protein and iron, but is higher in fat and calories due to the use of stew meat.

Summary

Carna Guisada is a delicious and comforting Mexican beef stew that is perfect for a family meal or special occasion. The slow cooking process allows the flavors to meld together beautifully, creating a dish that is sure to be a hit with everyone at the table.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Carna Guisada in the Crock-pot. It was a warm summer day, and I had just finished helping my mother prepare a big family dinner. As we sat down to eat, my mother's friend Maria arrived with a dish that smelled absolutely divine. When Maria revealed that it was Carna Guisada, I knew I had to learn how to make it myself.

Maria was kind enough to share her recipe with me, but she had learned it from her own grandmother many years ago. The recipe was passed down through generations, and I felt honored to be able to continue the tradition. I made it my mission to perfect the dish and make it a staple in my own family's meals.

I started by gathering all the ingredients I would need: beef stew meat, onions, garlic, bell peppers, tomatoes, and a blend of spices. I seasoned the meat with a mixture of cumin, chili powder, and paprika before searing it in a hot skillet. The smell of the spices filled my kitchen, reminding me of the meals my own grandmother used to make.

Once the meat was browned, I transferred it to the Crock-pot and added the vegetables on top. I poured in a mixture of beef broth and tomato sauce, letting the flavors meld together as the dish cooked low and slow. The aroma that filled my kitchen was intoxicating, and I couldn't wait to dig in.

As the Carna Guisada simmered away, I couldn't help but think back to the meals my grandmother used to make. She was a master in the kitchen, and I learned so much from watching her cook. She taught me the importance of using fresh ingredients and taking the time to let flavors develop.

I would spend hours in the kitchen with her, watching as she transformed simple ingredients into delicious meals. She had a way of making everything look so effortless, and I hoped to one day be able to cook like her.

After several hours, the Carna Guisada was ready. I ladled it into bowls and garnished it with fresh cilantro and a squeeze of lime. The meat was tender and flavorful, the sauce rich and full-bodied. I couldn't believe that I had made something so delicious.

I served the Carna Guisada to my family that evening, and it was a huge hit. My husband raved about how flavorful and tender the meat was, and my children couldn't get enough of the sauce. I knew then that this recipe would become a favorite in our household.

Over the years, I've made Carna Guisada for countless family gatherings and potlucks. It has become my go-to dish whenever I want to impress guests or simply treat my loved ones to a comforting meal. Each time I make it, I think of Maria and her grandmother, grateful for the gift of this recipe.

I'm proud to have added Carna Guisada to my repertoire of dishes, knowing that it will continue to be passed down through the generations. Cooking is a way for me to connect with my roots and honor the traditions of my ancestors. And every time I make this dish, I am reminded of the love and care that goes into preparing a meal for those you hold dear.