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Slow Cooker Beef Picada

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PREP TIME
5 min
COOKING TIME
130 min
TOTAL TIME
135 min
SERVINGS
6 servings
Dinner Spanish
Slow Cooker Beef 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
  • 2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel®)
Instructions
1
Combine the dry ingredients of flour, paprika, salt, pepper, and garlic powder in a large bowl. Thoroughly blend the mixture to achieve uniform distribution. Coat the meat evenly with the dry ingredients by gently tossing it until well-coated.
2
Heat a generous amount of olive oil in a skillet over medium-high heat. Sear the meat until it develops a rich brown color on all sides, approximately 5 minutes. Due to the size of your skillet, you might need to cook the meat in batches to prevent overcrowding. Remove the cooked meat from the skillet. Add a sliced onion and scrape off all the caramelized residue, allowing it to soften and become translucent in 3 to 4 minutes.
3
Add the cooked meat, sautéed onions, and diced tomatoes - leaving their liquid intact - to a slow cooker. Mix the ingredients together until they are well combined. Cook on Low for 2 to 3 hours, or until the meat becomes tender and the flavors have melded together.