Carna Guisada in the Crock-pot

Cut the beef stew meat into uniform 1-inch cubes if not already pre-cut, then season generously with salt, black pepper, cumin, chili powder, and oregano, tossing to coat evenly.

Dust the seasoned beef cubes lightly with flour, shaking off any excess to ensure an even coating that will help thicken the stew.

Dice the white onion and bell pepper into medium-sized pieces, and mince the garlic cloves. Set aside.

Place the flour-coated beef into the bottom of the crock-pot, then layer the diced onion, bell pepper, and minced garlic on top of the meat.

Pour the can of tomatoes with green chilies over the vegetables and beef, then add water until the ingredients are mostly submerged but not fully covered.

Stir all the ingredients gently to combine, then secure the crock-pot lid and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours, until the beef is fork-tender.

In the final 30 minutes of cooking, remove the lid and stir the stew; if the gravy needs thickening, whisk a tablespoon of flour into a small amount of cold water and stir the slurry into the pot.

Taste and adjust seasoning with additional salt, pepper, or cumin as needed, then serve hot over rice or with warm flour tortillas.