This slow-cooker Latin beef stew, known as carne guisada, combines tender beef with baby red potatoes, tomatoes and classic Latin seasonings for a comforting, flavor-packed meal.
Carne Guisada (Slow Cooker)
Serve this carne guisada (Latin beef stew) over rice and finish with a spoonful of fresh aji picante to lift and balance the rich flavors. Using a slow cooker makes this dish ideal for busy days—prep in the morning and come home to a warm, fragrant dinner. Leftovers are excellent for lunches or reheated portions, and the flavors deepen after a day in the refrigerator.
The Beef Stew My Mom Always Made
Recently I returned from a cruise and found the weather much colder than expected. This carne guisada was exactly what I wanted to warm up the house. It’s a favorite in my family and slightly different from a traditional beef stew: the meat and potatoes simmer in a mix of light beer (optional), scallions, garlic, tomatoes, cumin, achiote (annatto) and other seasonings. The result is tender beef with a slightly bright, earthy finish from the achiote.
If you can’t find ground achiote, it’s fine to substitute a pinch of Badia Sazon or use sweet paprika for color and mild flavor. If you’d rather avoid alcohol, replace the beer with the same amount of water or beef broth—the stew will still be rich and satisfying. Small adjustments in seasoning let you tailor the dish to your family’s preferences.
I often make carne guisada on the stove, but with a few adjustments it works beautifully in the slow cooker. If you prefer the stove-top method, you can adapt the timing and liquid levels to simmer on the range instead. In the photos I plated the stew over brown rice with sliced avocado on the side—simple sides that complement the stew’s savory, slightly tangy profile.
A few practical tips: brown the beef well to develop deeper flavor; don’t skip the sauté of scallions, garlic and tomatoes—it forms the base of the sauce; and add the potatoes in with enough time to become tender but not falling apart. Taste toward the end of cooking and adjust salt and acidity as needed.
More Beef Stew Recipes You’ll Love
- Beef Stew with Pumpkin
- Mexican Beef Stew (Bisteces a la Mexicana)
- Classic Beef Stew
- Beef and Kabocha Squash Stew
- Crock Pot Carne Guisada (this recipe)
Crock Pot Carne Guisada (Latin Beef Stew)
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 top round beef for stew, cut into small chunks
- 2 tbsp all-purpose flour
- 1/3 cup light beer (optional; Corona Light used here)
- 1/3 cup water
- 1/2 tsp ground cumin
- 1/4 tsp dry adobo seasoning or seasoned salt
- 1/2 tsp ground achiote (or Badia Sazon or sweet paprika)
- 1 dried bay leaf
- Kosher salt, to taste
- 10 oz baby red potatoes, halved or quartered
For Topping:
- Aji Picante (to taste)
Instructions
- Heat a large nonstick skillet over medium heat.
- Add 1 teaspoon of the oil, then sauté the scallions and garlic for 2–3 minutes. Add the tomatoes, cilantro and a pinch of salt, cook another 2 minutes.
- Transfer this sautéed mixture to the slow cooker.
- Wipe the skillet, add the remaining oil and increase heat to medium-high.
- Add the beef and brown on all sides, about 4 minutes.
- Season the beef with salt, sprinkle the flour over the meat and cook for 1 minute while turning to coat. Add the beef to the slow cooker.
- Pour in the beer (if using) and water, then add cumin, adobo, achiote, the bay leaf and 1/4 teaspoon kosher salt.
- Add the potatoes, cover and cook on low for 6 to 8 hours or until the beef is tender and the potatoes are cooked through.
- Before serving, remove the bay leaf, taste and adjust seasoning. Serve over rice and top with aji picante and sliced avocado, if desired.
Nutrition
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