Easy Healthier Crock-Pot Carne Guisada

Adapted from Everyday Food


Serves 8

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.