Ingredients
2-3 lbs beef chuck roast cut into 1-inch pieces
sea salt & ground pepper
4 tbs coconut oil
14.5 oz can diced tomatoes
2 cups water
1 medium white onion, diced
1 green bell pepper, diced
1 jalapeño, diced
5 cloves garlic, minced
1 1/2 tsp ground cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 tbs all-purpose flour
2 cups chicken broth, or bouillon
tortillas (corn or flour)
cheddar, shredded,
cilantro, shopped
avocado, sliced
Eggs*
sriracha*
Directions
1. Season beef with salt and pepper. In a large skillet (I use cast iron), heat 2 tbs coconut oil over high. Cook beef until browned, and transfer to a 5- to 6-quart slow cooker. Add tomatoes and 1-2 cups of water to the crock pot with the meat. Later if it is too thick you can add more water.
2. In the same skillet, cook 2 tbs coconut oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits, until vegetables are tender. Add cumin, chili powder, oregano, and flour and cook 1 minute. 1. Season beef with salt and pepper. In a large skillet (I use cast iron), heat 2 tbs coconut oil over high. Cook beef until browned, and transfer to a 5- to 6-quart slow cooker. Add tomatoes and 1-2 cups of water to the crock pot with the meat. Later if it is too thick you can add more water.
3. Slowly pour chicken broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours (or I sometimes will cook on warm or low for 12-15 hours). Serve over tortillas with cheese, cilantro, & avocado.
4. Enjoy!
*The next day, add a little bit of the carne guisada to your eggs with some siracha and you will have some out of this world breakfast tacos!!!! You’re welcome!
