Carne Guisada (Mexican beef Stew)
posted on RecipeZaar with a 5 rating from over a hundred people.I agree.
By: EdsGirlAngie
Feb 16, 2004
A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.
SERVES 6 ()
Ingredients
2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2-3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder
Directions
1Preheat oven to 350 degrees F.
2Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
3Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
4Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
5Serve as is, or on rice, or folded into warm tortillas.
I used chipolte chilli powder which made a world of difference if you like spicy. I made rice and folded the rice into the stew just as I served.
WE all felt it would be so perfect to put into a tortilla and we will do that next time.
posted on RecipeZaar with a 5 rating from over a hundred people.I agree.
By: EdsGirlAngie
Feb 16, 2004
A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.
SERVES 6 ()
Ingredients
2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2-3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder
Directions
1Preheat oven to 350 degrees F.
2Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
3Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
4Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
5Serve as is, or on rice, or folded into warm tortillas.
I used chipolte chilli powder which made a world of difference if you like spicy. I made rice and folded the rice into the stew just as I served.
WE all felt it would be so perfect to put into a tortilla and we will do that next time.