slow-cooker carne guisada... 6 hours and 15 minutes

the goods:

2 and 1/2 pounds beef chuck roast, cut into 1-inch pieces

2 tablespoons vegetable oil

1 medium white onion, diced medium

1 medium green bell pepper, seeded and diced medium

1 large jalapeno, seeded and diced small (optional)

5 garlic cloves, roughly chopped

1 and 1/2 teaspoons cumin

3/4 teaspoon chili powder

3/4 teaspoon dried oregano

6 tablespoons all-purpose flour

1 and 3/4 cups chicken broth

1 can (14 ounces) diced tomatoes

2 bay leaves

flour tortillas, grated cheddar, sour cream, and cilantro, for serving

Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a slow-cooker. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno (if using), and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.

Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.

Serve in tortillas with cheese, sour cream, and cilantro.