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Crock pot carne guisada is a hearty Colombian beef stew with baby potatoes, tomatoes and bold seasonings. If you’re looking for comfort food that also has big flavor, this is a recipe you’ll appreciate.
Slow Cooker Carne Guisada
Carne guisada is a hearty Colombian beef stew I grew up eating. We serve it over rice and top it with fresh aji picante to brighten the rich flavors. I adapted it for the slow cooker, making it easy enough for any night of the week. It’s one of my favorite slow cooker dinner recipes, along with Slow Cooker Lasagna, Slow Cooker Beef Stew, and Slow Cooker Picadillo, but this one will always remind me of the meals I grew up eating.
Ingredients You’ll Need
Below are the ingredients for this crock pot carne guisada recipe. See the recipe card for exact measurements.
- Olive oil for sautéing and browning the beef.
- Scallions and garlic build the base of flavor.
- Tomatoes break down into the stew to add bright flavor.
- Cilantro adds freshness to balance the richness.
- Top round beef stew meat: Cut this into small chunks for even cooking.
- All-purpose flour to thicken the sauce. Gluten-free flour will also work.
- Light beer: Adds depth to the flavor, but if you prefer to make this without beer, you can replace it with additional water. It will still taste great!
- Water to build the broth the stew cooks in.
- Cumin, adobo seasoning, and achiote: Warm spices that give this dish its signature flavor. Achiote is traditionally used in Latin cuisine and can be purchased at any Latin market or on Amazon, but you can use Badia Sazon or even sweet paprika instead.
- Bay leaf adds subtle flavor to the stew while it cooks.
- Kosher salt: To taste.
- Baby red potatoes: If you can’t find baby red potatoes, you can use regular red potatoes and just cut them into smaller pieces.
This carne guisada recipe comes together with a quick stovetop start to build flavor, then finishes in the slow cooker.
- Sauté the aromatics: Heat a skillet over medium heat. Add 1 teaspoon of oil, scallions, and garlic, and sauté for 2 to 3 minutes. Add the tomatoes, cilantro, and a pinch of salt, and cook another 2 minutes. Transfer this mixture to the slow cooker.
- Brown the beef: Wipe the skillet clean, add the remaining oil, and increase heat to medium-high. Add the beef and brown on all sides.
- Coat with flour: Season the beef with salt, then sprinkle with flour. Cook for 1 minute, turning often, then transfer to the slow cooker.
- Add the liquids and spices: Pour the beer and water into the crockpot. Add the cumin, adobo seasoning, achiote, bay leaf, and salt.
- Add the potatoes and cook: Add the potatoes, then cook on low for 6 to 8 hours, until the beef and potatoes are tender.
Ingredients
- 2 teaspoons olive oil
- 1 cup scallions, chopped
- 3 cloves garlic, minced
- 2 small tomatoes, chopped
- 2 tablespoons cilantro, minced
- 1 1/2 lb chuck beef stew meat, cut into small chunks
- 2 tablespoons all purpose flour, or gluten-free flour
- 1/3 cup light beer, I use Corona light or Corona 0
- 1/3 cup water
- 1/2 teaspoon cumin
- 1/2 teaspoon adobo seasoning, or seasoned salt
- 1/2 teaspoon ground achiote, or Sazon
- 1 dry bay leaf
- 1 kosher salt, or more to taste
- 10 ounces baby red potatoes, halved or quartered
For Topping:
Instructions
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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 transfer to the slow cooker.
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Wipe the skillet, add remaining oil and increase the heat to medium high.
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Add the beef and brown on all side, about 4 minutes.
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Season with 3/4 teaspoon salt and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.
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Add the beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt.
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Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through. Taste for salt, and adjust as needed.
Last Step:
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Nutrition
- Don’t skip browning the beef: I know it can be tempting to just dump-and-go when you’re in a rush, but this step adds depth and helps build flavor in the final dish.
- Cut everything evenly: When you’re cutting the beef and potatoes, make sure they’re uniform in size. Bigger pieces will take longer to cook and throw off the timing for the recipe.
- Make sure you have a reliable slow cooker: Whenever I post a slow cooker recipe, people ask me about which one I use. I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when it reaches the right temperature. This crock pot is so great, I actually own two!
I like to pair carne guisada with instant pot white rice or brown rice, but cauliflower rice or another cooked grain like quinoa would also work well. I usually add a tortilla on the side for mopping up any extra sauce!
- Refrigerator: Store leftover crock pot carne guisada in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm on the stovetop or microwave until heated through.
