This hearty Latin-style beef stew is slow-cooked to perfection to ensure the meat becomes tender and flavorful. It is a practical, one-pot meal that pairs exceptionally well with steamed rice for a complete dinner.
List of ingredients
- 2 tsp olive oil – used for sautéing vegetables and browning the beef.
- 1 cup scallions, chopped – provides a mild, aromatic onion base.
- 3 cloves garlic, minced – adds pungent depth to the stew.
- 2 small tomatoes, chopped – creates a rich, slightly acidic base.
- 2 tbsp cilantro, minced – adds a fresh, herbal finish.
- 1 1/2 lb choice Top round beef stew, cut into small chunks – the primary protein source.
- 2 tablespoons all purpose flour – used to coat the meat and thicken the sauce.
- 1/3 cup water (substitute for beer) – provides the necessary simmering liquid.
- 1/3 cup water – additional liquid for the slow cooking process.
- 1/2 tsp cumin – adds earthy, warm notes.
- 1/4 tsp dry adobo seasoning or seasoned salt – provides a savory, salty profile.
- 1/2 tsp ground achiote – adds a traditional Latin color and mild flavor.
- 1 dried bay leaf – adds a subtle herbal aroma.
- kosher salt to taste – enhances the overall flavor of the ingredients.
- 10 oz baby red potatoes, halved or quartered – adds a hearty, starchy texture.
- Aji Picante – used as a bright, spicy topping for serving.
step-by-step instructions
- Sauté Aromatics: Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil, scallions, and garlic, and sauté for about 2 to 3 minutes.
- Prepare Tomato Base: Add the chopped tomatoes, minced cilantro, and a pinch of salt to the skillet. Cook for another 2 minutes, then transfer the entire mixture into the slow cooker.
- Brown the Beef: Wipe the skillet clean, add the remaining teaspoon of oil, and increase the heat to medium-high. Add the beef chunks and brown on all sides for approximately 4 minutes.
- Thicken the Meat: Season the beef with salt to taste and sprinkle flour over the meat. Cook for 1 minute while turning often to coat, then transfer the beef to the slow cooker.
- Combine Liquids and Spices: Pour in the water, cumin, adobo, achiote, bay leaf, and 1/4 teaspoon of kosher salt.
- Slow Cook: Add the baby red potatoes and cover the pot. Cook on low heat for 6 to 8 hours, or until the beef is tender and the potatoes are cooked through.
Optimal Beef Selection
Choosing the Right Cut of Beef
Top round is an excellent choice for this stew because it is lean yet holds its shape during long cooking times. If you cannot find top round, beef chuck is a suitable alternative as it has more fat, which can lead to a richer sauce.
Cutting Meat into Uniform Chunks
Cut the beef into consistent 1-inch cubes to ensure every piece cooks at the same rate. Uniform sizing prevents some pieces from becoming overcooked and falling apart while others remain tough.
The Importance of Searing the Beef
Browning the meat in a skillet creates a Maillard reaction, which develops deep, savory flavors that cannot be achieved by slow cooking alone. This step is crucial for the overall richness of the final stew.
Flavor Profile and Spice Substitutes
Working with Ground Achiote
Achiote, also known as annatto, provides the signature reddish-orange color and a mild, earthy taste. If you cannot find it, you can substitute it with a small amount of sweet paprika or a Sazon seasoning packet.
Using Adobo Seasoning for Saltiness
Adobo is a staple in Latin cooking that combines salt, garlic, and oregano. If using a heavily salted adobo, reduce the amount of additional kosher salt added to the pot to avoid over-salting.
Adding Earthiness with Cumin
Cumin provides a warm, smoky undertone that balances the acidity of the tomatoes. Ensure the cumin is fresh to maximize the aromatic impact of the dish.
Potato Preparation and Texture
Why Baby Red Potatoes are Ideal
Baby red potatoes are preferred for slow cooking because they have a waxy texture. Unlike russet potatoes, they maintain their structure and do not dissolve into the sauce over 8 hours of cooking.
Correct Sizing for Even Cooking
Halving or quartering the potatoes ensures they are roughly the same size as the beef chunks. This prevents the potatoes from being undercooked in the center while the meat is tender.
Preventing Potatoes from Breaking Down
Avoid over-stirring the stew once the potatoes have been added. Minimal agitation helps the vegetables stay whole and keeps the sauce from becoming overly cloudy.
Serving and Pairing Recommendations
Serving Over Steamed Rice
Serving this stew over a bed of steamed white or brown rice is the traditional method. The rice absorbs the savory gravy, making the meal more filling and balanced.
Adding Fresh Avocado for Creaminess
Sliced or cubed avocado adds a cool, creamy contrast to the warm, spiced beef. The healthy fats in the avocado help mellow out the heat from the spices.
Preparing a Bright Aji Picante Topping
Aji Picante is a spicy pepper relish that cuts through the richness of the beef. A simple version can be made by mixing minced hot peppers, vinegar, and onions to brighten the overall flavor.
Storage and Preservation
Refrigeration Guidelines
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Ensure the stew has cooled slightly before sealing the lid to prevent excessive condensation.
Freezing the Stew for Later Use
This stew freezes well for up to 3 months. Place it in freezer-safe bags or containers, leaving a small amount of space at the top for expansion during freezing.
Best Methods for Reheating
Reheat the stew on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much. Avoid overcooking during reheating to keep the potatoes from becoming mushy.
Slow Cooker Optimization
Low Heat Versus High Heat Settings
Cooking on low for 6 to 8 hours is recommended for maximum tenderness in top round beef. Using the high setting may cook the meat faster but can sometimes result in a tougher texture.
Determining When the Beef is Tender
The beef is ready when it is fork-tender, meaning a fork slides in and out of the meat with very little resistance. If the meat is still chewy, continue cooking for another 30 to 60 minutes.
Adjusting the Liquid Level
Depending on the model of your slow cooker, liquid evaporation rates vary. If the stew looks too dry, add a tablespoon of water at a time until the desired consistency is reached.
Troubleshooting and Common Fixes
Fixing a Stew That is Too Thin
If the sauce is too watery, you can mix one teaspoon of cornstarch with a teaspoon of cold water. Stir this slurry into the stew during the last 30 minutes of cooking to thicken the gravy.
Addressing Tough Beef Chunks
Tough meat usually indicates that the connective tissue has not fully broken down. Extend the cooking time on low heat, as patience is the only way to soften lean cuts like top round.
Managing Overcooked Vegetables
If the potatoes break down too much, they will naturally thicken the sauce. While they may lose their shape, the flavor remains intact and the texture becomes more like a thick porridge.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, you can use beef chuck or brisket. These cuts have more marbling and will result in a richer, more tender stew, though they may require slightly different cooking times.
How do I make this recipe spicier?
To increase the heat, add diced jalapeños or serrano peppers during the sautéing step. You can also add a pinch of cayenne pepper or red chili flakes to the spice mix.
Can I add other vegetables to the stew?
Carrots and peas are great additions that complement the beef and potatoes. Add carrots at the beginning and frozen peas during the last 20 minutes of cooking.
Is it possible to make this in a pressure cooker?
Yes, you can adapt this for a pressure cooker by sautéing the ingredients first. Cook the beef and vegetables on high pressure for about 35 to 45 minutes with a natural release.
Print
Slow Cooker Latin Beef Stew with Baby Potatoes
- Total Time: 6 hours 30 minutes
- Yield: 5 servings 1x
- Diet: Dairy Free
Description
Crock pot carne guisada is a slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante, which brightens the flavors and rounds out the dish.
Ingredients
- 2 tsp olive oil
- 1 cup scallions, chopped
- 3 cloves garlic, minced
- 2 small tomatoes, chopped
- 2 tbsp cilantro, minced
- 1 1/2 lb choice Top round beef stew, cut into small chunks
- 2 tablespoons all purpose flour
- 1/3 cup vegetable broth
- 1/3 cup water
- 1/2 tsp cumin
- 1/4 tsp dry adobo seasoning
- 1/2 tsp ground achiote
- 1 dried bay leaf
- kosher salt to taste
- 10 oz baby red potatoes, halved or quartered
- Aji Picante
Instructions
- Heat: Heat a large nonstick skillet over medium heat.
- Sauté: Add 1 teaspoon of oil, scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt.
- Transfer: Cook another 2 minutes, then place in the slow cooker.
- Prep Skillet: Wipe the skillet, add remaining oil and increase the heat to medium high.
- Brown Beef: Add the beef and brown on all side, about 4 minutes.
- Flour: Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.
- Liquid: Add vegetable broth, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt.
- Slow Cook: Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.
Notes
Serve over rice topped with fresh aji picante. If achiote is unavailable, you can use Badia Sazon or sweet paprika as a substitute.
- Prep Time: 10 minutes
- Cook Time: 6 hours 20 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Latin
Nutrition
- Serving Size: 1 scant cup
- Calories: 263 kcal
- Sugar: 1 g
- Sodium: 276 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 53 mg