Tula’s Carne Guisada
Get ready for raves. These stellar spuds will be the life of your fiesta!
Submitted by Melissa Casey
Used 6-quart slow cooker
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- 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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