Slow-Cooker Carne Guisada

Ingredients

• 2.5 pounds beef chuck cut into 1-inch pieces
• 1 serving coarse mustard 
• 2 tablespoons vegetable oil 
• 1 medium onion diced white
• 1 medium bell pepper diced green seeded
• 1 large jalapeno diced seeded
• 5  garlic clove roughly chopped
• 1.5 teaspoons ground cumin 
• 0.8 teaspoon chili powder 
• 0.8 teaspoon oregano dried
• 6 tablespoons flour all-purpose
• 1.8 cups chicken broth low-sodium
• 14 ounces tomatoes diced canned
• 2  bay leaves 
• 1 serving flour tortilla warmed grated for serving

Equipment

• frying pan
• wooden spoon
• slow cooker

Directions

1. Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch).
2. Transfer to a 5- to 6-quart slow cooker.
3. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
4. 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.
5. Serve in tortillas with cheese and cilantro.