Skinny Crockpot Carne Guisada Latin Beef Stew

Q: What is Crock Pot Carne Guisada (Latin and how does the Skinny Crock‑Pot version differ from classic carne guisada?

This Skinny Crock‑Pot take is a lighter, slow‑simmered Latin beef stew—fork‑tender beef in a bright tomato‑based sauce with onion, bell pepper, cumin and oregano. It trims fat by using leaner chuck, low‑sodium broth and minimal oil while keeping big flavors (finish with lime and cilantro for brightness). Think of it as the cosy, weeknight cousin of a Sunday pot roast with a Puerto Rican/Tex‑Mex twist.

Q: Do I really need to sear the beef before putting it in the Crock‑Pot?

Searing is optional but highly recommended—those brown bits (the Maillard crust) add a lot of depth, even if you’re using less fat. If you’re short on time, skip it; alternatively, brown in batches, deglaze the pan with a splash of broth or tomatoes and scrape those flavorful bits into the slow cooker. For beginners: don’t overcrowd the skillet and pat the meat dry first for the best browning.

Q: Can I swap proteins or make a vegetarian version of this Crock Pot Carne Guisada?

Yes—pork shoulder is a great swap (similar cook time, becomes shreddable), and chicken thighs work too if you shorten cooking time to avoid drying out. For a vegetarian take, use hearty mushrooms, jackfruit or a mix of root veg and chickpeas with vegetable broth and a splash of soy sauce for umami. Season and finish the same way—lime and cilantro make all versions pop.

Q: How long will leftovers keep, how should I reheat them, and what about nutrition?

Leftovers refrigerate 3–4 days or freeze up to 3 months—cool quickly, store in airtight containers and thaw overnight in the fridge before reheating for best texture. Reheat gently on the stove or in the slow cooker with a splash of broth if the sauce has thickened; microwave in short bursts if you’re in a rush. Nutritionally this Skinny version is roughly 300–350 kcal and high in protein per serving, but you can reduce calories and sodium further by trimming fat, using 93% lean beef and low‑sodium broth.

Skinny Crock Pot Carne Guisada Latin My GoTo Weeknight Stew

By Rafael MorenoOctober 1, 2025Updated: September 30, 2025

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Recipe Introduction

Quick Hook

Ever crave something cozy and homey like Crock Pot Carne Guisada (Latin and tomato rich flavors that hug you? I fell for this dish the first winter I learned to slow cook.

It tastes like every good home kitchen I grew up around.

My abuela used to say: a pot that takes its time tastes like home. That little saying stuck with me. It shows in every bite of this Carne Guisada.

Brief Overview

This is a classic Latin Beef Stew. It shows up in Puerto Rican Carne Guisada and Tex-Mex homes alike.
Difficulty is easy.

Prep is about 20 minutes. Cook time is 6 8 hours on LOW or 4 hours on HIGH .

Yields six servings. Serve with rice or warm tortillas.

This skinny version trims fat. It keeps bold, savory flavors though. Think meat and potatoes comfort. It still feels like a proper Slow Cooker Dinner.

Main Benefits

Top health pick: lean beef gives lots of protein. It fits a balanced weeknight dinner plan. The dish doubles as a Beef Stew Recipe and a fiesta staple.

Perfect for dinner parties or lazy Sunday meals. It’s great as Meat And Potatoes comfort. It also makes excellent leftovers for weekday lunches.

What makes this recipe special is the brightness at the end. A squeeze of lime and chopped cilantro turn it into Cilantro Lime Beef vibes.

I love finishing it with masa harina thickener sometimes. Masa Harina Thickener adds authentic corn flavor and body.

Quick tip I learned the hard way: always sear the beef first. Browning locks in flavor even in a Crockpot Slow Cooker.

If you rush searing, your sauce can taste flat. Masa or cornstarch fixes thin sauce fast.

I keep a jar of masa handy now. It saved one sad, watery batch. Honestly, that rescue felt like a small culinary miracle.

Ready to cook? Next up is the ingredients list and simple steps. Gather your skillet and slow cooker. Let’s move on to ingredients.

Ingredients & Equipment

I love one-pot dinners. My slow cooker does most work. As my abuela used to say, a good stew warms the soul.

Main Ingredients

For the stew: 2 lb (900 g) beef chuck, trimmed and cut into 1 1½" cubes. Choose lean chuck or 93% lean stew beef for a lighter dish.
Season beef: 1 2 tsp kosher salt and 1 tsp freshly ground black pepper.
Sear oil (optional): 1 tbsp (15 mL) olive oil.
Aromatics: 1 large yellow onion, diced (about 1 ½ 2 cups / 225 300 g ). 1 large green bell pepper, chopped (~ 1 cup / 150 g ). 3 garlic cloves, minced ( ~1 tbsp / 9 g ).
Tomatoes: 1 (14 oz / 400 g) can diced tomatoes (undrained) and 1 (8 oz / 225 g) can tomato sauce.
Broth: 1 ½ cups (360 mL) low-sodium beef broth.
Spices: 1 tbsp (8 g) ground cumin, 1 tsp (1 g) dried oregano, 1 2 tsp chili powder or smoked paprika.
Extras: 1 bay leaf, 1 tbsp (15 mL) Worcestershire sauce (optional), 1 2 tbsp (15 30 mL) fresh lime juice, and 2 tbsp chopped cilantro.

Thickening/finish

Cornstarch slurry: 1 2 tbsp cornstarch + 2 tbsp cold water.
Or Masa Harina Thickener: 2 tbsp masa harina + 1/4 cup warm water. This gives authentic corn flavor.

Seasoning Notes

Essential combo: cumin, oregano, and garlic. Classic Carne Guisada flavor.
Add depth with Worcestershire or a splash of soy.
Brighten at the end with lime and cilantro. Think Cilantro Lime Beef vibes.
Quick swaps: no masa? Use cornstarch. No beef broth? Use low-sodium chicken broth with a teaspoon of beef bouillon.
Want a lighter spin? Use lean chuck and skip searing. This is the Skinny Crock Pot Carne Guisada approach.

Equipment Needed

Essential: 6-quart slow cooker or Crockpot Slow Cooker.
Optional: large heavy skillet for searing.
Tools: chef’s knife, cutting board, measuring cups and spoons, small bowl for slurry, tongs, ladle.
Household alternatives: use a Dutch oven on low for Slow Cooker Dinner if needed. A silicone spatula works instead of tongs.

Final thought: this is my go-to for Meat And Potatoes nights. It’s cozy, simple, and tastes like Latin Beef Stew from home.

Crock Pot Carne Guisada (Latin makes dinner effortless. Try it and tell me how it turned out.

Cooking Method

“Slow cooking is patient magic,” I always say. My version, Crock Pot Carne Guisada (Latin Beef Stew), proves it. It turns budget steak into fork tender joy.

I grew up on a Meat And Potatoes dinner. This one feels like home.

Prep Steps

Essential mise en place: cube 2 pounds beef. Dice one onion and one green pepper. Mince three garlic cloves.
Time saving tips: brown beef in batches. Or skip searing to save 10– 15 minutes .
Safety reminders: wash hands after handling raw beef. Use a clean board. Cook until tender and hot.

step-by-step Process

Pat beef dry. Season with salt and pepper. Sear in oil over medium high heat until browned, about 2– 3 minutes per side .
Add beef to Crockpot Slow Cooker. Stir in onion, pepper, garlic, diced tomatoes, tomato sauce, and broth. Add cumin, oregano, bay leaf, and Worcestershire.
Cover and cook on 6– 8 hours on LOW or 4 hours on HIGH . This makes a classic Slow Cooker Dinner.
Check doneness. Meat should be fork tender. Sauce should coat the spoon. If needed, it should reach at least 145° F for safety.
Thicken with a cornstarch slurry or Masa Harina Thickener . Turn to high and cook 10– 20 minutes until glossy.
Finish with 1 2 tablespoons fresh lime juice and chopped cilantro. Serve over rice or with tortillas.

Visual cues: a good brown crust means flavor. The sauce should nap the back of a spoon. Meat should shred with a gentle tug.

Pro Tips

Skinny Crockpot Carne Guisada Latin Beef Stew presentation

Expert technique: always sear for Maillard depth. It tastes richer even when lean.
Shortcut: skip searing if in a rush. Add a splash of Worcestershire to mimic browning.
Common mistakes: over thickening the sauce. Add slurry slowly. Don’t crowd the pan when searing.
make-ahead: this Beef Stew Recipe tastes better the next day. Refrigerate three days or freeze three months.

Honestly, this is my go-to Latin Beef Stew. It’s a Puerto Rican Carne Guisada twist. Try it as Cilantro Lime Beef for brightness.

I once forgot the bay leaf. The house still smelled amazing. You’ll love it.

Recipe Notes quick chat about the pot

If you love Crock Pot Carne Guisada (Latin Beef Stew) this is for you. I make this as a cozy Slow Cooker Dinner most Sundays.

The aroma alone feels like a hug. Many home cooks rank slow cooker meals high for weeknights. I’m one of them.

Serving Suggestions

Serve like a classic Meat And Potatoes dinner. Spoon over white rice or warm corn tortillas. For a lighter twist, use cauliflower rice.

If you want a bright finish try Cilantro Lime Beef style. Add extra cilantro and a lime wedge. I once paired this with simple black beans.

It felt like Puerto Rican Carne Guisada at home.

For plating, keep it rustic. Use deep bowls. Add avocado slices and quick pickled red onions. Drinks? A cold Mexican lager or a citrusy margarita plays nice.

Storage Tips

Refrigerate in airtight containers. Keeps well for 3 4 days . Label the container. I write dates with a Sharpie.

You can freeze portions. Freeze for up to 3 months . Thaw overnight in the fridge.

Reheat gently on the stove. Bring to 165° F before serving. Add a splash of broth if it thickened too much.

Variations

Swap beef for pork shoulder for a richer vibe. Use boneless chicken thighs for a quicker option.

For vegetarian swaps try portobello or jackfruit. Use vegetable broth and soy sauce for umami.

For thickening use Masa Harina Thickener. It adds that corn forward flavor. Cornstarch works too. This is great when you want the classic texture.

Nutrition Basics

Roughly 320 calories per serving. High in protein and iron. Using lean chuck cuts fat. Tomato and peppers add vitamin C.

This counts as a hearty Beef Stew Recipe. It’s filling but lighter than many stews. Perfect if you want comfort without too much guilt.

Final thoughts

Honestly, this Crockpot Slow Cooker version saved my weeknights. Oh my gosh, the flavors deepen overnight. Try the Skinny Crock Pot Carne Guisada twist.

Tweak spices to your taste. You’ll nail it. Go make a pot and enjoy the cozy.

Slow Cooker Dinner Carne Guisada Irresistible Latin Beef Stew

Frequently Asked Questions

What is Crock Pot Carne Guisada (Latin and how does the Skinny Crock-Pot version differ from classic carne guisada?

This Skinny Crock-Pot take is a lighter, slow-simmered Latin beef stew fork-tender beef in a bright tomato-based sauce with onion, bell pepper, cumin and oregano.

It trims fat by using leaner chuck, low-sodium broth and minimal oil while keeping big flavors (finish with lime and cilantro for brightness). Think of it as the cosy, weeknight cousin of a Sunday pot roast with a Puerto Rican/Tex-Mex twist.

Do I really need to sear the beef before putting it in the Crock-Pot?

Searing is optional but highly recommended those brown bits (the Maillard crust) add a lot of depth, even if you’re using less fat. If you’re short on time, skip it; alternatively, brown in batches, deglaze the pan with a splash of broth or tomatoes and scrape those flavorful bits into the slow cooker.

For beginners: don’t overcrowd the skillet and pat the meat dry first for the best browning.

How do I thicken the sauce without losing flavour or overcooking the meat?

For authentic flavour, use masa harina mixed with warm water it adds body and a subtle corn note; cornstarch slurry is a neutral, gluten-free option for a glossy finish.

Stir your thickener in at the end, then switch the slow cooker to HIGH and cook 10 20 minutes until it coats a spoon; this avoids long post-thickening simmering that can dry the meat.

If the sauce is still thin, you can also remove the lid and cook on HIGH for a short time to reduce it, but keep an eye on the beef.

Can I swap proteins or make a vegetarian version of this Crock Pot Carne Guisada?

Yes pork shoulder is a great swap (similar cook time, becomes shreddable), and chicken thighs work too if you shorten cooking time to avoid drying out. For a vegetarian take, use hearty mushrooms, jackfruit or a mix of root veg and chickpeas with vegetable broth and a splash of soy sauce for umami.

Season and finish the same way lime and cilantro make all versions pop.

How long will leftovers keep, how should I reheat them, and what about nutrition?

Leftovers refrigerate 3 4 days or freeze up to 3 months cool quickly, store in airtight containers and thaw overnight in the fridge before reheating for best texture. Reheat gently on the stove or in the slow cooker with a splash of broth if the sauce has thickened; microwave in short bursts if you’re in a rush.

Nutritionally this Skinny version is roughly 300 350 kcal and high in protein per serving, but you can reduce calories and sodium further by trimming fat, using 93% lean beef and low-sodium broth.