Crock Pot Beef Carne Picada

This Crock Pot Beef Carne Picada is a tender and savory recipe, which uses round steak and diced tomatoes. It’s a straightforward recipe, ready in about 3 hours and 10 minutes.

Crock Pot Beef Carne Picada Ingredients

• 1/4 cup flour
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 pounds round steak, cut into strips
• 2 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 1 (14.5-ounce) can diced tomatoes, undrained

How To Make Crock Pot Beef Carne Picada

1. Coat the beef: In a large bowl, mix together flour, paprika, salt, pepper, and garlic powder. Toss the steak strips in the mixture until fully coated.
2. Sear the beef: Heat olive oil in a skillet over medium-high heat. Sear the coated beef strips until browned on all sides, about 5 minutes. Sear in batches if needed. Remove the beef from the skillet.
3. Cook the onion: In the same skillet, add the diced onion and sauté for 3 to 4 minutes, scraping up the browned bits.
4. Slow cook everything: Add the seared beef, cooked onions, and undrained diced tomatoes to the slow cooker. Stir to combine. Cook on low for 2 to 3 hours, or until the beef is tender.

Recipe Tips

• What cut of beef works best for carne picada? Round steak is ideal, but flank steak or chuck roast cut into strips also work.
• Can I cook it longer than 3 hours? Yes, but check the texture. Overcooking may cause the beef to shred instead of staying in strips.
• How to thicken the sauce: Add a cornstarch slurry during the last 30 minutes if you prefer a thicker consistency.
• Is searing the beef necessary? Searing adds depth of flavor but can be skipped for a quicker prep.
• Can I add more vegetables? Yes, bell peppers or jalapeños can add extra flavor and texture.

What To Serve With Beef Carne Picada

This dish pairs well with flavorful and simple sides:

• Warm flour tortillas or corn tortillas
• Mexican rice or cilantro lime rice
• Refried beans or black beans
• Sautéed bell peppers and onions
• Fresh avocado slices or guacamole

How To Store Beef Carne Picada

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Freeze in portions in a sealed container for up to 3 months. Thaw in the fridge and reheat on the stove or in a microwave.

Beef Carne Picada Nutrition Facts

• Calories: 286 per serving
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 69mg
• Sodium: 217mg
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 26g
• Potassium: 434mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use pre-cut carne picada beef from the store?
Yes, pre-cut beef labeled as “carne picada” works well and saves prep time.

Why is my carne picada tough?
The beef may need more time to cook. Make sure it’s simmering gently and fully tender before serving.

Can I make this recipe spicier?
Yes, add chili flakes, diced jalapeño, or a splash of hot sauce during cooking.

What can I substitute for flour in the coating?
You can use cornstarch or a gluten-free flour alternative.

Can I make this ahead of time?
Absolutely. Prepare and store in the fridge overnight, then cook the next day.

Try More Recipes:

• Crock Pot Beef Cowboy Casserole
• Crock Pot Chunky Beef Chili
• Crock Pot Salsa Roast Beef