Such as filling your slow cooker with ingredients, setting the timer so that it kicks on whilst you’re out and that by the time you get home: Dinners Ready!
I must come clean though, whenever I leave the Crock-Pot and I’m not home I do worry that I might burn the place down.
In fact, I know quite a few people that are so freaked out they run their slow cooker on the garage floor or outside on the terrace.
I try to use mine as safe as possible; I place it on the granite island with nothing near it.
It’s also plugged into a GFI plugin, so if there is any electrical problem it would be tripped.
I also do not have cats or dogs, so there’s no risks about an animal climbing near it.
Still, I worry because I do not trust technology that much...and yes, I’ve suddenly realized I’m becoming my grandpa!
Anyways, yesterday morning I made this glorious carne guisada.
For those of you not familiar with it, carne guisada (which translates to “stewed meat”) is a very savory, a tad spicy stew.
Chunks of lean beef are slowly simmered with tomatoes, bell pepper, onion, garlic, and spices to make a rich spicy gravy.
I often order carne guisada when I go to Mexican restaurants, it is an incredible fulfilling meal, hard to beat on a cold day.
You’ll see your carne guisada as a group of distinct cubes floating in a rich sauce. And you’ll see your carne guisada where the meat has cooked so long it’s hard to tell where the meat ends and the gravy begins.
My carne guisada - thanks to the slow cooker - deliciously falls into the latter category.
I then chop up onions, garlic, bell pepper, chile; sear the beef; saute’ the vegetables with the spices and then throw everything in the Crock-Pot with diced tomatoes, broth and bay leaves.
In 6 hours the slow cooker turns beef chunks into melt-in-your-mouth tips and the gravy gets so amazingly thick.
Carne guisada can be a meal in itself, served in a bowl with cauliflower rice.
You can also wrap it up in gluten-free (or cauliflower) tortillas for tacos, and the leftovers can be a hearty topping on a pile of scrambled eggs, for a power breakfast.
But without further ado, here’s is my recipe.
This my recipe, so it might not be like your grandmother’s recipe because that’s the thing about carne guisada — everybody’s is different...
Easy Healthier Crock-Pot Carne Guisada Print this recipe!
Adapted from Everyday Food
2 lbs / 900 gr grass-fed organic beef chuck roast (or bottom round), cut into 1-inch cubes
1 teaspoon fine grain sea salt
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 medium onion, finely chopped
1 green chile, seeded and diced
4 garlic cloves, minced
1 teaspoon ground cumin
¾ teaspoon chili powder
¾ dried oregano
3 tablespoons arrowroot powder*
1 ¾ cups / 400 ml low sodium chicken broth
1 can (14.5 oz / 411 gr) diced tomatoes (I used Muir Glen)
2 bay leaves
Fresh chopped cilantro and grated cheese, for serving
*arrowroot powder acts like cornstarch
Season beef with salt and pepper.
Heat one tablespoon of olive oil in a large skillet over high heat. Cook beef (in one or two batches) until browned on all sides, about 5 minutes. Transfer to slow cooker.
In the same skillet, heat remaining tablespoon of olive oil add onion, bell pepper, jalapeno and garlic, and cook stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
Add cumin, chili powder, and arrowroot powder and cook for 1 further minute.
Slowly pour broth into skillet, stirring until liquid is smooth and then transfer to Crock-Pot, along with tomatoes and bay leaves.
Cover and cook on medium-high for 6 hours.
Serve sprinkled with chopped cilantro and (if don’t mind) with a bit of cheese.
One serving yields 451 calories, 33 grams of fat, 6 grams of carbs and 31 grams of protein.