Slow Cooker Carne Guisada, Texas
Created by dienia b on July 31, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 8h
- Recipe #20403
Ingredients
- 3 pounds stewing beef
- 2 cans (11 ounce) diced tomatoes with green chilies (Rotel, medium or hot)
- 2 cans (15 ounce) green peas (drained)
- 1 tablespoon chopped garlic
- 1 cup yellow onion, chopped
- 2 cups diced potato (peeled and cut into 1 1/2-inch pieces)
- 3 tablespoons all purpose flour
- 1/2 teaspoon oregano (Mexican)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
How to Make
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Step 1: Place stew meat, 1/2 cup water, salt and pepper in crock pot.
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Step 2: Drain juice from tomatoes into measuring cup.
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Step 3: Add tomatoes, peas, garlic, onions and potatoes to crock pot.
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Step 4: Blend juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
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Step 5: Add salt and pepper to taste.
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Step 6: Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
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Step 7: Great served with warm flour tortillas.
Nutritional Facts
- Serving Size: 1 (325.3 g)
- Calories 557.4
- Total Fat - 40.5 g
- Saturated Fat - 20.1 g
- Cholesterol - 355.5 mg
- Sodium - 529.4 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 4.1 g
- Sugars - 3.6 g
- Protein - 28.7 g
- Calcium - 852.5 mg
- Iron - 10.9 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.2 mg