Back to Slow-Cooker Carne Guisada All Reviews for Slow-Cooker Carne Guisada - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 6 hrs 15 mins Servings: 10 med106155_1110_slo_tacos.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 6 hrs 15 mins Servings: 10 med106155_1110_slo_tacos.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 6 hrs 15 mins Servings: 10

Recipe Summary

prep: 15 mins total: 6 hrs 15 mins

Servings: 10

prep: 15 mins

total: 6 hrs 15 mins

prep:

15 mins

total:

6 hrs 15 mins

Servings: 10

10

med106155_1110_slo_tacos.jpg

med106155_1110_slo_tacos.jpg

Ingredients

Ingredients

  • 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

Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 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.

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.

Reviews (15)

 Add Rating & Review     288 Ratings   5 star values:        58    4 star values:        112    3 star values:        79    2 star values:        28    1 star values:        11

Load More Reviews

Reviews (15)

Add Rating & Review     288 Ratings   5 star values:        58    4 star values:        112    3 star values:        79    2 star values:        28    1 star values:        11

Add Rating & Review

288 Ratings 5 star values: 58 4 star values: 112 3 star values: 79 2 star values: 28 1 star values: 11

288 Ratings 5 star values: 58 4 star values: 112 3 star values: 79 2 star values: 28 1 star values: 11

288 Ratings 5 star values: 58 4 star values: 112 3 star values: 79 2 star values: 28 1 star values: 11

  • 5 star values: 58 4 star values: 112 3 star values: 79 2 star values: 28 1 star values: 11

    Martha Stewart Member     Rating: 4 stars       04/09/2019   1. I've made this many, many times. I love all the flavors. We eat it over rice or with tortillas. 2. Yes there is a lot of juice. I skip the broth and flour. The flour doesn't do enough to thicken it up and you are just adding carbs for no reason. The meat makes plenty of juice. 3. I've followed the directions and browned and sauted everything and I've also just thrown it all in the crock pot and let it go. Honestly it tastes the same. That's why I love crock pots!  

Martha Stewart Member     Rating: 4 stars       10/12/2018   I used Gardein Homestyle beefless tips to make this recipe vegetarian. Thumbs up from the family,  

Martha Stewart Member     Rating: 4 stars       06/20/2015   I found this recipe in a desperate attempt to do something with the roast in our freezer in time for (surprise!) dinner guests. Everyone really liked it. It did have a lot of juice, almost more like a stew than a taco filling. We used Mexican oregano instead of usual, since we had it on hand. Also used potato flour instead of wheat flour for less gluten and more authentic Southwest; it was good!  

Martha Stewart Member     Rating: 3 stars       04/25/2015   My husband is very Mexican and I can never make any Mexican dish to satisfy him. This is probably one of the first meals he has liked. Thank you Martha.  

Martha Stewart Member     Rating: 3 stars       10/24/2014   Pleasantly surprised by this! To avoid browning anything I set slow cooker to high while empty. Instead of broth added veggie BetterthanBuillon (Costco). 2t of that + 1.5C water first to go in. Next smashed garlic + half can tomato paste instead of diced. Then added all herbs & spices. Instead of chili used chipotle & instead of flour used 2t cornstarch. Let that sit unmixed while chopped veggies. Mixed into thin paste before adding onions & 1 lb frozen stew meat w/ salt then diced bell peppers.  

Martha Stewart Member     Rating: Unrated       05/10/2014   I like this recipe however I agree too much sauce. I forgot the chicken broth one time and it turned out more like the picture and just perfect. I also used more jalapenos!  

Martha Stewart Member     Rating: Unrated       01/11/2014   Great slow-cooker recipe. Good flavors, but may leave in jalapeno seeds next time. Served in flour tortillas with shredded sharp cheese, sour cream & salsa. Half recipe great for 2 people with leftovers.  

Martha Stewart Member     Rating: 5 stars       12/07/2013   I like extra spice, so I was generous on the seasoning and added an extra half jalapeño to kick it up a notch. Nothing wrong with the original recipe though, it worked beautifully! Delicious tacos I will definitely make again.  

Martha Stewart Member     Rating: Unrated       02/12/2013   This one was great, it had too much liquid to serve as tacos, so I mixed up some corn starch to thicken and it made a great stew on a cold snowy night. Fried up some corn tortilla strips and topped with cheese. Will make this one again, but may use pork instead of beef, think it would be good with either.  

Martha Stewart Member     Rating: Unrated       06/15/2011   Seriously, the best tacos ever!  

Martha Stewart Member     Rating: Unrated       03/14/2011   This was super easy. I didn't follow the exact measurements on the spices/salt, just added what I thought would be right and adjusted before I turned the slow cooker on. I think it was very flavorful  

Martha Stewart Member     Rating: Unrated       02/13/2011   Recipe needs some tweaking- it lacked heat and any notable flavor. There was a lot of sauce, and I used just over 3 pounds of stew meat. I would suggest maybe adding some corn/vegetable to the pot near the end. Rather than tacos, I think serving over rice would be a good option to soak up the sauce. The sauce was the most flavorful part of the dish, though still needed salt. I used avocados as a garnish as well as shredded cheese.  

Martha Stewart Member     Rating: Unrated       02/10/2011   oh I feel so bad saying htat it was too mushy, anyone out there who made it can you tell me if yours was somewhat muchy? It's nothing like the picture! I followed the recipe to the T, and nothing. I had to take out lot of the very thick sauce? did that happen to anyone? It was more like stew. Maybe it was all that flour that goes into it. can someone respond back, and let me know if there's came out like thick stew?  

Martha Stewart Member     Rating: Unrated       02/01/2011   My family really enjoyed this new take on the traditional taco. I love that it is a crock-pot meal with easy prep. The meal wasn't overly spicy but I felt that it was lacking a little something. Some lime, perhaps? My husband thought that this would go well on top of some refried beans, topped with cheese, and served with some tortilla chips--a great Super Bowl snack. I would have to agree.

    Martha Stewart Member

    Rating: 4 stars 04/09/2019

  1. I’ve made this many, many times. I love all the flavors. We eat it over rice or with tortillas. 2. Yes there is a lot of juice. I skip the broth and flour. The flour doesn’t do enough to thicken it up and you are just adding carbs for no reason. The meat makes plenty of juice. 3. I’ve followed the directions and browned and sauted everything and I’ve also just thrown it all in the crock pot and let it go. Honestly it tastes the same. That’s why I love crock pots!

Rating: 4 stars

Rating: 4 stars 10/12/2018

I used Gardein Homestyle beefless tips to make this recipe vegetarian. Thumbs up from the family,

Rating: 4 stars 06/20/2015

I found this recipe in a desperate attempt to do something with the roast in our freezer in time for (surprise!) dinner guests. Everyone really liked it. It did have a lot of juice, almost more like a stew than a taco filling. We used Mexican oregano instead of usual, since we had it on hand. Also used potato flour instead of wheat flour for less gluten and more authentic Southwest; it was good!

Rating: 3 stars 04/25/2015

My husband is very Mexican and I can never make any Mexican dish to satisfy him. This is probably one of the first meals he has liked. Thank you Martha.

Rating: 3 stars

Rating: 3 stars 10/24/2014

Pleasantly surprised by this! To avoid browning anything I set slow cooker to high while empty. Instead of broth added veggie BetterthanBuillon (Costco). 2t of that + 1.5C water first to go in. Next smashed garlic + half can tomato paste instead of diced. Then added all herbs & spices. Instead of chili used chipotle & instead of flour used 2t cornstarch. Let that sit unmixed while chopped veggies. Mixed into thin paste before adding onions & 1 lb frozen stew meat w/ salt then diced bell peppers.

Rating: Unrated 05/10/2014

I like this recipe however I agree too much sauce. I forgot the chicken broth one time and it turned out more like the picture and just perfect. I also used more jalapenos!

Rating: Unrated

Rating: Unrated 01/11/2014

Great slow-cooker recipe. Good flavors, but may leave in jalapeno seeds next time. Served in flour tortillas with shredded sharp cheese, sour cream & salsa. Half recipe great for 2 people with leftovers.

Rating: 5 stars 12/07/2013

I like extra spice, so I was generous on the seasoning and added an extra half jalapeño to kick it up a notch. Nothing wrong with the original recipe though, it worked beautifully! Delicious tacos I will definitely make again.

Rating: 5 stars

Rating: Unrated 02/12/2013

This one was great, it had too much liquid to serve as tacos, so I mixed up some corn starch to thicken and it made a great stew on a cold snowy night. Fried up some corn tortilla strips and topped with cheese. Will make this one again, but may use pork instead of beef, think it would be good with either.

Rating: Unrated 06/15/2011

Seriously, the best tacos ever!

Rating: Unrated 03/14/2011

This was super easy. I didn’t follow the exact measurements on the spices/salt, just added what I thought would be right and adjusted before I turned the slow cooker on. I think it was very flavorful

Rating: Unrated 02/13/2011

Recipe needs some tweaking- it lacked heat and any notable flavor. There was a lot of sauce, and I used just over 3 pounds of stew meat. I would suggest maybe adding some corn/vegetable to the pot near the end. Rather than tacos, I think serving over rice would be a good option to soak up the sauce. The sauce was the most flavorful part of the dish, though still needed salt. I used avocados as a garnish as well as shredded cheese.

Rating: Unrated 02/10/2011

oh I feel so bad saying htat it was too mushy, anyone out there who made it can you tell me if yours was somewhat muchy? It’s nothing like the picture! I followed the recipe to the T, and nothing. I had to take out lot of the very thick sauce? did that happen to anyone? It was more like stew. Maybe it was all that flour that goes into it. can someone respond back, and let me know if there’s came out like thick stew?

Rating: Unrated 02/01/2011

My family really enjoyed this new take on the traditional taco. I love that it is a crock-pot meal with easy prep. The meal wasn’t overly spicy but I felt that it was lacking a little something. Some lime, perhaps? My husband thought that this would go well on top of some refried beans, topped with cheese, and served with some tortilla chips–a great Super Bowl snack. I would have to agree.

All Reviews for Slow-Cooker Carne Guisada

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Slow-Cooker Carne Guisada

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest