Carne Guisada is a beloved Mexican comfort food — tender chunks of beef simmered in a savory, slightly spicy sauce with peppers, onions, and aromatic spices. Traditionally, this dish requires hours of attention on the stove, but here the slow cooker does all the heavy lifting. The result is a rich, hearty stew bursting with authentic flavor that will warm you from the inside out. Perfect for chilly evenings, family dinners, or whenever you want a meal that tastes like it’s been simmering all day — because it has.
YIELD
8 to 10 servings
PREP TIME
15 Min
COOK TIME
8 Hr
METHOD
Slow Cooker / Crock Pot
Ingredients for Slow Cooker Carne Guisada – Mexican Beef Stew
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2 to 2 1/2 lb (900 g to 1.13 kg) beef stew meat (or beef chuck roast or bottom roast, cut into 1-inch / 2.5 cm cubes)
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4 tsp (20 ml) vegetable oil
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1 tsp (6 g) salt, or to taste
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1 tsp (2 g) black pepper
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1 large white onion, peeled and cut into chunks (about 10 oz / 280 g)
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1 large bell pepper, deseeded and chopped (any color — about 6 oz / 170 g)
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1 or 2 large fresh jalapeño peppers, deseeded and diced (about 3 oz / 85 g total)
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5 cloves garlic, minced (about 0.5 oz / 15 g)
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1 1/2 tsp (4 g) ground cumin
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3/4 tsp (2 g) chili powder (adjust to taste)
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3/4 tsp (2 g) dried oregano (Mexican oregano if possible)
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4 Tbsp (32 g) all-purpose flour
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1 3/4 cups (420 ml) low-sodium chicken broth
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2 large tomatoes, diced (about 14 oz / 400 g)
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2 bay leaves
For Serving (Optional)
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1 package tortillas (corn or flour)
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1 cup (115 g) crumbled queso cotija (or other Mexican cheese)
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1/2 cup (10 g) chopped cilantro
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3 green onions (scallions), sliced (about 1.5 oz / 45 g)
How to Make Slow Cooker Carne Guisada – Mexican Beef Stew
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In a large skillet, heat 2 teaspoons (10 ml) of the vegetable oil over high heat. Add half of the beef in a single layer, season with salt and pepper, and sear on one side for about 5 minutes until browned.
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Transfer the seared beef to a 5- to 6-quart (4.7 to 5.6 liter) slow cooker along with the remaining uncooked beef pieces.
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In the same skillet, add the remaining 2 teaspoons (10 ml) of oil. Add the onion, bell pepper, jalapeño, and garlic, cooking over medium-high heat. Stir and scrape the browned bits from the pan with a wooden spoon until vegetables are tender, about 5 minutes.
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Sprinkle in the cumin, chili powder, oregano, and flour. Cook for 1 minute, stirring continuously.
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Slowly pour in the chicken broth while stirring until smooth, scraping up any remaining browned bits from the skillet. Simmer for 2 minutes.
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Transfer this mixture to the slow cooker along with the diced tomatoes and bay leaves. Taste and adjust seasoning with additional salt and pepper, if desired.
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Cover and cook on the Low setting for 8 to 10 hours.
Alternative methods: Simmer in a Dutch oven on the stovetop over low heat for 2 to 2 1/2 hours, or bake covered at 325°F (165°C) for 3 to 4 hours. -
Serve the stew hot with tortillas for dipping or rolling. Garnish with queso cotija, cilantro, or green onions as desired.
Conclusion:
This slow cooker Carne Guisada delivers all the bold, comforting flavors of the traditional Mexican beef stew without the constant stirring or monitoring. The beef turns melt-in-your-mouth tender, the sauce develops a deep complexity, and the combination of peppers and spices gives it just the right amount of warmth. Serve it with fresh tortillas and your favorite toppings for a meal that’s as satisfying as it is effortless.
