• Country

Glycemic index: Crock-Pot Carne Guisada

By Jiri Kaloc

Are you a really bad cook but still want to make delicious hard-to-make meals? Get a crock-pot and learn how to slow-cook. It will allow you to make nutritious and tasty meals with almost no skill. Especially if you like juicy meat but don’t have enough time to spend in the kitchen. You can start now by trying the delicious recipe for a beef guisada in this article.

Slow-cooking is the pinnacle of efficiency

Slow-cookers use substantially less energy consuming than a conventional electric oven. And they are a big time saver, too. You don’t have to slave over a pot for hours. Assemble the meal in the morning, put it in the slow cooker, and at the end of the day, dinner is ready. Cooking with a slow cooker can also be an economically smart choice, because you can use cheaper cuts of meat. Condensation acts as a self-baster, so tougher cuts of meat become tender in the slow cooker.

Nutritious and tasty meals with very little effort

Slow-cookers use very low temperatures way below 100°C (212 F) which allows the finished meals to retain most of their nutrients. Just because you’re saving time and money doesn’t mean you’re sacrificing taste. Vegetables cooked in a slow cooker can absorb stocks and spices, giving them fuller flavors and meats retain their tenderness.

Recipe: Crock-Pot Carne Guisada

This recipe shows another advantage of slow-cooking. Crock-pots are usually large so you can make a lot of food at once. This recipe serves eight people and each serving has 33 g of fat, 6 g of carbs, and 31 g of protein. It’s super tasty and you don’t have to be an experienced cook to make it. Try it!


• 900 g beef chuck roast, cut into cubes
• 1 medium onion, finely chopped
• 3 tablespoons arrowroot powder or cornstarch
• 400 ml chicken broth
• 1 can (400 g) diced tomatoes
• 1 jalapeno, seeded and diced
• 4 garlic cloves, minced
• 1 teaspoon fine grain sea salt and ground cumin each
• ½ teaspoon ground black pepper
• ¾ teaspoon chili powder and dried oregano each
• 2 tablespoons olive oil
• 2 bay leaves
• Fresh chopped cilantro and grated cheese, for serving


1. In a large dish, season beef cubes with salt and pepper. Set aside
2. Heat one tablespoon of olive oil in a large skillet over high heat. Cook beef until browned on all sides, about 5 minutes.
3. Transfer browned beef to a slow cooker.
4. In the same skillet, heat remaining tablespoon of olive oil. Add onion, bell pepper, jalapeno, and garlic, and stir cook until vegetables are tender, about 5 minutes.
5. Add cumin, chili powder, and arrowroot powder and cook for 1 more minute.
6. Slowly pour broth into the skillet, stirring until the liquid is smooth and then transfer to Crock-Pot, along with tomatoes and bay leaves.
7. Cover and cook on medium-high for 6 hours.
8. Serve sprinkled with chopped cilantro and with grated cheese.

Next up in Eat to Ride series

All articles from Eat to Ride series