There is nothing like delicious authentic food. This Mexican-style Carne Guisada is a hearty, versatile dish that will become a staple for any occasion that calls for something flavorful and scintillating! Chunks of tender beef stew with savory onions, bright green bell peppers, vibrant tomatoes, and a thick, zesty tomato sauce for the perfect base. Carne Guisada will perk up your dinner routine in a snap! Delicioso!
Ingredients
For the stew:
- 1 tablespoon vegetable oil
- 3 pounds beef stew meat, can substitute chuck roast, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 2 teaspoons garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup fresh tomatoes, seeded and diced
- 1/2 cup tomato sauce
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 1/2 cups beef broth, plus more, to taste
Optional, for serving:
- 2 tablespoons cilantro, chopped
- rice, to taste, cooked and warm
- avocado, to taste, sliced
- jalapeƱos, to taste, sliced
Directions
Step 1 –In a large pot over medium heat, add the vegetable oil.
Step 2 –In batches, add the beef pieces in a single layer to the heated vegetable oil and season them with the salt and the black pepper.
Step 3 –Cook the beef, flipping occasionally, until golden-brown on all sides, about 3-4 minutes per side.
Step 4 –Transfer the cooked beef pieces to a paper-towel-lined plate and repeat the cooking process with the remaining beef until all of the pieces are cooked.
Step 5 –In the same large pot, add all of the cooked beef pieces, the onion, and the green bell pepper, and cook, while stirring frequently, until the vegetables are softened, about 4-5 minutes.
Step 6 –Add the garlic to the beef mixture and cook, while stirring frequently, until it is fragrant, about 30 seconds.
Step 7 –Add the flour to the beef mixture, and cook, while stirring frequently, until golden and paste-like, about 1 minute.
Step 8 –Increase the stovetop heat to medium-high.
Step 9 –Add the tomatoes, the tomato sauce, the cumin, the oregano, the chili powder, the paprika, and 1 1/2 cups of the beef broth to the pot and cook, while stirring frequently, until the beef mixture comes to a simmer.
Step 10 –Cover and reduce the stovetop heat to low.
Step 11 –Simmer the mixture, while stirring occasionally, until the beef is tender and reaches an internal temperature of 145 degrees F, about 2 hours. If the beef mixture becomes too dry, add the extra beef broth 1/4 cup at a time and stir to combine.
Step 12 –Uncover and transfer the beef mixture from the stovetop to a wire rack.
Step 13 –Serve with the cilantro, the rice, the avocado slices, and the jalapeƱos.
