Tex Mex Stewed Beef: Carne Guisada
Carne guisada is prepared with cubes of beef that are simmered in a rich sauce and is traditionally served in tortillas or over rice. I have wonderful memories of my grandmother making this dish with extra gravy because she served it over the creamiest Mashed Potatoes (pg. 88). If you’d like to serve it with rice, it pairs well with Arroz Mexicano (pg. 74) and Alta’s Butter Rice (pg. 75). It’s a slow cooked dish that is typically made with less expensive cuts of meat, which means longer cooking times to tenderize the meat. In addition to chuck roast, you can use boneless beef shoulder roast or beef stew meat in this recipe. Carne Guisada is a great make ahead dish because the flavors continue to blend overnight. You’ll have a dish that can easily be reheated and served the next day. If by chance you have any leftovers, it makes a hearty breakfast dish served with a fried egg on top.
Tex Mex Stewed Beef: Carne Guisada
Servings:8
INGREDIENTS
4 pounds boneless chuck roast, cut into 1-inch cubes
2 1/2 cups green bell pepper, diced
3 cups white onion, diced
1 3/4 cups water, divided
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
5 garlic cloves, minced
1/2 cup tomato sauce
3 tablespoons all-purpose flour
1. In a large skillet over medium heat, bring the roast, bell pepper, onions and 1 1/2 cups of water to a boil. Reduce to a simmer, cover and simmer, stirring occasionally, until the meat is fork tender, about 2 hours.
2. Drain the liquid and reserve in a measuring cup. Add enough water to the measuring cup to total 3 cups of liquid, set aside.
3. Add the oil, salt, black pepper, cumin, and garlic to the meat in the skillet. Cook on medium heat until the meat is browned and the spices are fragrant, about 5 minutes.
4. Slowly add the 3 cups of the reserved liquid and tomato sauce and stir to combine.
5. In a small bowl, whisk the flour and the remaining 1/4 cup of water until smooth. Add to the skillet and stir well.
6. Stir frequently, and bring to a boil and immediately reduce to a simmer. Simmer until the sauce thickens, about 15 minutes. Serve in tortillas, over rice or over mashed potatoes.
