Tula’s Carne Guisada
This is stew meat cooked in the slow cooker with burgundy wine, as well as other ingredients. I got it from my niece and is one of our favorite beef meals.
beef burgundy made easy in the slow cooker
Let this hamburger stew cook for several hours on low. I think its better in a slow cooker then it is on the stove for 30 minutes.
Leave it to Aunt Tula to whip up this scrumptious dish served in burritos.
- 2 to 3 Pounds stew meat
- 1 onion, cut into large chunks
- 1/2 bell pepper, chunked (ore more if you like bell pepper)
- 2 or 3 cloves garlic, minced
- Flour for dredging meat
- 1 to 2 Cans beef broth
- 3 to 4 Tablespoons carne guisada seasoning
Dredge meat, onion, pepper, and garlic in flour until well coated. Place them all in a 6-quart slow cooker.
Mix 1 can of broth and carne guisada seasoning; pour over meat mixture. Add second can of broth, if needed. (Meat should be barely covered.)
Cook on LOW for 7 to 10 hours.
Stir at 7 hours to make sure the meat is not stuck together. (Tula cooks hers for 10 hours to get it really tender.)
Serve with refried beans on flour tortillas, or dice about 4 potatoes, place in cooker with all other ingredients, and eat like a stew.
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