Recipes Ingredients Meat & Poultry Beef Recipes Slow-Cooker Carne Guisada 3.6 (287) 13 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings: 10 Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavorful stew. Serve it in flour tortillas or spoon over rice. Ingredients 2 ½ pounds beef chuck roast or bottom round, cut into 1-inch pieces Coarse salt and ground pepper 2 tablespoons vegetable oil 1 medium white onion, diced medium 1 medium green bell pepper, seeded and diced medium 1 large jalapeno, seeded and diced small 5 garlic cloves, roughly chopped 1 ½ teaspoons ground cumin ¾ teaspoon chili powder ¾ teaspoon dried oregano 6 tablespoons all-purpose flour 1 ¾ cups low-sodium chicken broth 1 can (14 ounces) diced tomatoes 2 bay leaves Flour tortillas, warmed, grated cheddar, and cilantro, for serving Directions Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro. Originally appeared: Everyday Food, November 2010 Rate It PRINT