CROCK POT CARNE GUISADA

2 1tsp Olive Oil
1 cup Scallions, chopped
3 cloves Garlic, minced
4 medium Tomatoes, chopped
2 tbsp Cilantro, chopped
3 lb Stew Beef
2 tbs Unbleached Flour
1/3 cup Bud Light Beer
1/2 tsp Cumin seed
1/4 tsp Adobo
2 packets Goya Sazon
3 lbs baby red potatoes, halved or quartered

To save time, you can mix the flour & spices, coat the beef, and dump in crock pot... instead of browning the beef.

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