Crock Pot Carne Guisada (Latin Beef Stew)

Slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante – it’s is a must and really brightens the flavors and rounds out the dish!

Last week I was on a cruise to the Bahamas from New York having fun in the sun. I was hoping to return to Spring weather but so far March is starting off really cold in New York. This Latin beef stew is the perfect way to warm up and it’s a favorite in my home. A bit different than traditional beef stew because the meat and potatoes simmer with light beer, scallions, garlic, tomatoes, cumin, achiote (also known as annato) and spices. If you can’t find achiote which is traditionally used in Latin cuisine and can be purchased at any Latin market or on Amazon, no worries, you can use Badia Sazon or even sweet paprika instead. If you prefer to make this without beer, you can replace it with water, it will still taste great.

I usually make it on the stove, but with some minor adjustments I was able to make this in the slow cooker. If you don’t have a slow cooker you can see the stove top recipe here. Pictured here I served this over brown rice with some avocado on the side. Enjoy!

And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

Crock Pot Carne Guisada (Latin Beef Stew)
Servings: 5 • Size: 1 scant cup • Points +: 6 pts • Smart Points: 7
Calories: 263 • Fat: 7 g • Carb: 17 g • Fiber: 2 g • Protein: 32 g • Sugar: 1 g
Sodium: 276 mg (without salt)  • Cholest: 53 mg


  • 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 light beer (I used Corona light)
  • 1/3 cup water
  • 1/2 tsp cumin
  • 1/4 tsp dry adobo seasoning (or seasoned salt)
  • 1/2 tsp ground achiote (or Badia Sazon, or paprika)
  • 1 dried bay leaf
  • kosher salt to taste
  • 10 oz baby red potatoes, halved or quartered

For Topping:


Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil,
scallions and garlic and sauté about 2 – 3 minutes; add tomatoes,
cilantro and a pinch of salt. Cook another 2 minutes, then place in the
slow cooker. Wipe the skillet, add remaining oil and increase the heat
to medium high. Add the beef and brown on all side, about 4 minutes.
Season with salt to taste and sprinkle flour over the meat, cook 1
minute turning often, then add to the slow cooker.

Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.