slow-cooker goodness

Here's a new favorite recipe. It's perfect for Sunday nights or when you're craving some warm comfort food.

Slow-Cooker Carne Guisada (serves 8-10)
•2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
•coarse salt and ground pepper
•2 tablespoons vegetable oil
•1 medium white onion, diced medium
•1 medium green bell pepper, seeded and diced medium
•1 large jalapeno, seeded and diced small
•5 garlic cloves, roughly chopped
•1 1/2 teaspoons ground cumin
•3/4 teaspoon chili powder
•3/4 teaspoon dried oregano
•6 tablespoons all-purpose flour
•1 3/4 cups low-sodium chicken broth
•1 can (14 ounces) diced tomatoes
•2 bay leaves
•Flour tortillas, warmed, grated cheddar, and cilantro, for serving

•Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
•In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned 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.

(from Everyday Food, 11/2010)

My thoughts:
-I bought already cut up stew meat...the less I have to handle raw meat, the better.
-Everything tastes even better wrapped up in a Central Market flour tortilla. :)