CROCK POT CARNE GUISADA
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 1tsp Olive Oil 1 cup Scallions, chopped3 cloves Garlic, minced4 medium Tomatoes, chopped2 tbsp Cilantro, chopped3 lb Stew Beef2 tbs Unbleached Flour 1/3 cup Bud Light Beer 1/2 tsp Cumin seed 1/4 tsp Adobo2 packets Goya Sazon3 lbs baby red potatoes, halved or quartered
Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil, scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, then place in the slow cooker. Wipe the skillet, add remaining oil and increase the heat to medium high. Add the beef and brown on all side, about 4 minutes. Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker. Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low
heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.
Serving Size: Makes 10 1-cup servings
heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.
Serving Size: Makes 10 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 6.4 g
- Cholesterol: 77.6 mg
- Sodium: 143.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.2 g
- Protein: 32.1 g
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