Slow-Cooker Carne Guisada
Ingredients
- 2 tablespoons canola oil
- 3.5 pounds beef chuck roast, trimmed and cut into 1-inch pieces
- 1 small bunch cilantro
- 2 cups chopped white onion (from 1 large onion)
- 2 cups chopped poblano chiles (from 2 large chiles)
- 4 large garlic cloves, smashed
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 2 teaspoons dried oregano
- 1 (12-oz.) bottle dark Mexican beer (such as Modelo Negra)
- 3 cups beef stock
- 1 (15-oz.) can fire-roasted diced tomatoes
- 2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- Flour tortillas, warmed, for serving
Instructions
- Brown beef: Heat 1 tablespoon of the canola oil in a large skillet over medium-high. Add half of the beef to skillet. Cook, turning occasionally, until well browned on all sides, 6 to 7 minutes. Transfer browned beef to a 6-quart slow cooker. Repeat with remaining oil and beef.
- Prepare cilantro, onion, and peppers: Coarsely chop cilantro leaves, and set aside. Finely chop cilantro stems. Add chopped onion and poblanos, smashed garlic, and cilantro stems to skillet. Cook onion mixture over medium-high, stirring occasionally, until tender, about 5 minutes.
- Cook spice mixture: Add all-purpose flour, cumin, chili powder, and oregano to skillet, and stir until combined. Cook, stirring often, about 1 minute. Add beer to skillet, and cook about 2 minutes, stirring and scraping to loosen browned bits from bottom of skillet.
- Add stock mixture to slow cooker: Stir in stock, fire-roasted tomatoes, brown sugar, salt, and pepper. Let the stock mixture come to a boil. Remove skillet from heat, and add stock mixture to the browned beef in the slow cooker. Stir to combine.
- Cook on low: Cover slow cooker; cook beef-stock mixture on LOW until beef is tender, about 6 hours (or cook on HIGH for 3 hours and 30 minutes). Ladle stew into bowls, and sprinkle each serving with reserved chopped cilantro leaves. Serve with warm flour tortillas on the side.
