CARNE GUISADA RECIPE MEXICAN RECIPES

Name: Carne Guisada (Mexican Beef Stew)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 serving(s)
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

CARNE GUISADA (MEXICAN BEEF STEW) RECIPE - FOOD.COM

Carne Guisada (Mexican Beef Stew) Recipe - Food.com image

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.

Total Time 3 hours

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

Preheat oven to 350 degrees F.
Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
Serve as is, or on rice, or folded into warm tortillas.

Nutrition Facts : Calories 355.5, FatContent 16.7, SaturatedFatContent 6, CholesterolContent 124.7, SodiumContent 653, CarbohydrateContent 9.4, FiberContent 1.2, SugarContent 2, ProteinContent 42.8

CARNE GUISADA RECIPE - MEXICAN.FOOD.COM

Carne Guisada Recipe - Mexican.Food.com image

Tex-Mex style beef stew. Great all by itself, with rice, tortillas and sliced avocados. Perfect over the top of cheese enchiladas. Use leftovers over nachos. You can added Jalapenos or other chilis if you want more kick, but the rotell tomatoes add a little kick already. Serve with some sour cream to cut the heat.

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs chuck roast or 3 lbs beef shoulder
3 tablespoons oil
1 large onion
2 large bell peppers
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon garlic powder
1 tablespoon cumin
3 tablespoons flour
1 (12 ounce) can mild Rotel tomatoes & chilies
water, to equal 2 cups total liquid
1 (4 ounce) can tomato sauce

Steps:

cut roast up into bite-sized chunks, discarding fat.
brown beef well in oil on all sides.
chop onion and peppers, and add to pot. Cook 7 min or so, until softened.
Add all spices and flour, and stir. Mixture will be thick. Cook 2 minutes.
Combine can of tomatoes in measuring cup with water to equal 2 cups, then add to pot.
Bring to boil.
Turn to simmer, cover and cook 2 hours, stirring occasionally.
Add 4oz tomato sauce and cook another 15 minutes.
Dish is finished when beef is very tender, and flakes with fork.

Nutrition Facts : Calories 698.4, FatContent 51.7, SaturatedFatContent 18.9, CholesterolContent 156.5, SodiumContent 1047, CarbohydrateContent 13.3, FiberContent 2, SugarContent 3.6, ProteinContent 43.9

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