By Kelly Bogard
Fall is here! Well, at least that’s what the calendar says.
I know I’m ready for cooler temperatures and savory meals. Because as it starts to cool off, I like to spend more time in the kitchen.
But with evening practices, Friday night lights and all the other activities, many of us find ourselves running from one to the other and not thinking about what’s for supper. That’s why I like my slow cooker so much.
I love a good stew. One with big chunks of meat and plenty of veggies. I also like a good taco. So how about combining them and make it easy on yourself at the same time.
For Slow Cooker Carne Guisada, you will need…
4 lb. chuck roast
2 tbsp. flour
2 tbsp. butter
5 cloves garlic, minced
2 jalapeno peppers, diced
1 medium onion, diced
1 green bell pepper
1 (14.05 oz.) can diced tomatoes
1/2 c. cilantro, chopped
2 c. water
2 c. beef broth
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. dried oregano
1 bay leaf
salt and pepper
Carne Guisada is a Tex-Mex stew with all of the traditional ingredients. I guess you could add a few extra things like carrots or potatoes if you want, but this stuff is so good I don’t want to mess with the flavors.
Once the meat is cubed, dredge it in the flour to coat. Then season with salt and pepper and sear it in a hot pan with butter. Make sure to cook all sides. This should only take a few minutes. Then move the meat to your slow cooker.
In the same pan you used to sear the meat, place all of the vegetables and sauté them, picking up all of the meat pieces from the bottom of the pan. They just need to soften a bit so a minute or two should be long enough. Add them to the slow cooker on top of the meat. In a large bowl, mix together all of the spices except for the bay leaf. Add the water and beef broth and stir well.
Pour the liquid over the vegetable and meat. Then stir to combine the meat and vegetables. Place the bay leaf on top so it is easy to find once everything is cooked. Cover and cook on low for 10 to 12 hours. Remove the bay leaf before serving.
This recipe is great as a taco or as a soup, so be sure to have some flavorful additions on hand that sound good to you. I prefer mine with avocado slices and fresh corn tortillas. We are saying goodbye to this hot Texas summer in hopes of a cooler fall. From all of us at Texas Table Top enjoy!