Slow cooker Carne Guisada

My friends Caitlin and Hugh got this recipe from a Martha Stewart magazine, made it and invited us over for dinner. It was so good. The meat was so tender and flavorful. You have to serve it with cheese and cilantro, that makes it. Try this!

2 1/2 lbs beef chuck roast or bottom round, cut into 1-inch pieces
coarse salt and ground pepper
2 TB vegetable oil
1 medium white onion, diced medium
1 medium green bell pepper, seeded and diced medium
3 garlic cloves, roughly chopped
1 1/2 tsp ground cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 TB flour
1 3/4 cups chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
flour tortillas, grated cheddar and cilantro, for serving

Season beef with salt and pepper. In large skillet, heat 2 tsp oil over high. In two batches, cook beef until browned on all sides. 5 mins per side. Transfer to a 5-6 quart slow cooker.

In same skillet, cook 2 tsp oil, onion, bell pepper and garlic over medium, stirring and scraping up brown 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.