Friday, November 7, 2014

Hamilton Slow Cooker Carne Guisada

This is a dish that I've been cooking on the stove top for many years and I was thrilled when I learned that Hamilton Beach was hosting a slow cooker challenge for 37 Cooks. The recipe converted perfectly to a slow cooker method. Carne Guisada is a staple in Latino cuisine. This is the Dominican version. 

Hamilton Slow Cooker Carne Guisada
by Carlos

3 pounds chuck roast, cut into cubes
1 can Goya tomato sauce
1 packet Goya Sazon with culantro and achiote
1 half cup fresh Sofrito (recipe below) or you can use Goya Frozen Sofrito
1 bay leaf
1 1/2 Tablespoons Goya Adobo
3 medium potatoes, peeled and cubed
1 cup white cooking wine
2 carrots, peeled and sliced
1 Tablespoon cumin
2 cups beef broth
White rice for serving

Combine all ingredients in a Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker and cook on low for 7 hours. Serve with white rice.

2 green peppers, seeded and chopped
2 red peppers, seeded and chopped
12 ajices dulces, tops removed
4 large plum tomatoes, chopped
2 large onions, chopped
1 head garlic, peeled
1 large bunch cilantro, do not remove stems
12 recao leaves (culantro) - if you can’t find this, just use another large bunch of cilantro
1 Tablespoon sea salt
1 Tablespoon pepper

Mix each ingredient, one at a time, into a food processor. Process to a chunky consistency, not watery.

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