Beef Stew (Mexican Carne Guisada Slow-Cooker)

Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavourful stew. Serve it in flour tortillas or spoon over rice.

2½ lb beef chuck roast or bottom round, cut into 1” pieces
sea salt
pepper, freshly cracked
2 Tbsp. 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 cloves garlic, roughly chopped
1½ tsp. ground cumin
¾ tsp. chili powder
¾ tsp. dried oregano
6 Tbsp. flour, unbleached
1¾ cups chicken or beef broth
1-14 oz can tomatoes, diced
2 bay leaves

To Serve:
warmed flour tortillas
grated cheddar
fresh cilantro

Season beef with salt and pepper. In a large skillet, heat 2 tsp. oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 tsp. more oil for second batch). Transfer to a 5-6 qt slow cooker.

In same skillet, cook 2 tsp. 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.

Makes 8-10 servings.