Easy Healthier Crock-Pot Carne Guisada
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.
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.