Carne in the Crock-pot

Tonight I am making, again from Sandy's Kitchen, Dottie's Carne Guisada. (For all of you who don't speak Spanish, its a Mexican beef stew) 

10am throw it all in

hour 3

hour 5

Just took off the lid at 9 hours

Grilling the veggies.
 I wanted to use our new BBQ but I didn't assemble it yet...

Removed meat, and reducing the broath

Shredded lettuce topped with the peppers. 

Added meat to top and mixed all up. 

I had to add some greek yogurt blended with a little bit and cheese cause the meat was too spicy. I mean so SPICY I and my husband couldn't eat it. SO I ended up going off plan by a little for the Improvised Sour Cream. That will teach me to alter one of Sandy's recipes so much lol. I added rotel tomatoes with peppers instead of just tomatoes that she called for. 

Over all, the meal was delicious, meat fall apart goodness, and the only thing I will change next time is change the tomatoes back to less spicy ones. I even put in the suggested spices, they were perfect. I did add more water to the broath in the crock pot because it wasn't full enough to run my crock pot. (It says it must be half way full to work properly.) I needed more something, the only thing I could add was water obviously. So my stew became a liquidy-soup. My husband doesn't like soup. I reduced the juice the meat cooked in, the broth, and spices and it reduced into a delicious almost gravy. It was not too salty, which has been a problem of mine in the past. YUMMY! 

And I've been good and been writing EVERY bite down. :-)