1/4 cup water...Salt and pepper, to taste...3 cloves garlic minced...1 diced green bell pepper...1/2 teaspoon cumin...1/2 teaspoon oregano...1 teaspoon chili powder...
2 tablespoons all-purpose flour...1 tablespoon vegetable oil...1 medium onion, chopped...1 1/2 cups beef stock...1 tablespoon tomato paste...2 teaspoons cumin seeds, toasted and ground...1/2 teaspoon chili powder
Heat oil over medium-high heat until it just begins to smoke. Add beef and stir constantly until it is well browned. Add bell pepper, onion, jalapeños, beef stock, tomato paste, cumin seeds and chili powder and bring the Guisada to a simmer on the stove. Cover the skillet and place it in the oven. Bake for about 2 1/2 hours, until the meat is falling-apart tender. During the cooking, check the meat every 10 minutes and add additional water or beef stock, if necessary. When the dish has finished cooking, there should be enough liquid to come about halfway up the meat, and it should be rather thick.
Make a roux with the all-purpose flour and vegetable oil. Add the roux in 1 teaspoon increments, to give the sauce a final thickening and bind the ingredients together. Remove the bay leaf and serve with rice and refried beans.
2 tablespoons all-purpose flour...1 tablespoon vegetable oil...1 medium onion, chopped...1 1/2 cups beef stock...1 tablespoon tomato paste...2 teaspoons cumin seeds, toasted and ground...1/2 teaspoon chili powder
Heat oil over medium-high heat until it just begins to smoke. Add beef and stir constantly until it is well browned. Add bell pepper, onion, jalapeños, beef stock, tomato paste, cumin seeds and chili powder and bring the Guisada to a simmer on the stove. Cover the skillet and place it in the oven. Bake for about 2 1/2 hours, until the meat is falling-apart tender. During the cooking, check the meat every 10 minutes and add additional water or beef stock, if necessary.
When the dish has finished cooking, there should be enough liquid to come about halfway up the meat, and it should be rather thick.
Make a roux with the all-purpose flour and vegetable oil. Add the roux in 1 teaspoon increments, to give the sauce a final thickening and bind the ingredients together. Remove the bay leaf and serve with rice and refried beans.
Carne Guisada
1/4 cup water...Salt and pepper, to taste...3 cloves garlic minced...1 diced green bell pepper...1/2 teaspoon cumin...1/2 teaspoon oregano...1 teaspoon chili powder...
carne recipes, guisada recipes, crock recipes, pot recipes, beef recipes
Carne Guisada (Beef Stew)
2 tablespoons all-purpose flour...1 tablespoon vegetable oil...1 medium onion, chopped...1 1/2 cups beef stock...1 tablespoon tomato paste...2 teaspoons cumin seeds, toasted and ground...1/2 teaspoon chili powder
Heat oil over medium-high heat until it just begins to smoke. Add beef and stir constantly until it is well browned. Add bell pepper, onion, jalapeños, beef stock, tomato paste, cumin seeds and chili powder and bring the Guisada to a simmer on the stove. Cover the skillet and place it in the oven. Bake for about 2 1/2 hours, until the meat is falling-apart tender. During the cooking, check the meat every 10 minutes and add additional water or beef stock, if necessary. When the dish has finished cooking, there should be enough liquid to come about halfway up the meat, and it should be rather thick.
Make a roux with the all-purpose flour and vegetable oil. Add the roux in 1 teaspoon increments, to give the sauce a final thickening and bind the ingredients together. Remove the bay leaf and serve with rice and refried beans.
Variation...
carne recipes, guisada recipes, (beef recipes, stew) recipes, stew recipes, goldmine recipes
Carne Guisada (Beef Stew)
2 tablespoons all-purpose flour...1 tablespoon vegetable oil...1 medium onion, chopped...1 1/2 cups beef stock...1 tablespoon tomato paste...2 teaspoons cumin seeds, toasted and ground...1/2 teaspoon chili powder
Heat oil over medium-high heat until it just begins to smoke. Add beef and stir constantly until it is well browned. Add bell pepper, onion, jalapeños, beef stock, tomato paste, cumin seeds and chili powder and bring the Guisada to a simmer on the stove. Cover the skillet and place it in the oven. Bake for about 2 1/2 hours, until the meat is falling-apart tender. During the cooking, check the meat every 10 minutes and add additional water or beef stock, if necessary.
When the dish has finished cooking, there should be enough liquid to come about halfway up the meat, and it should be rather thick.
Make a roux with the all-purpose flour and vegetable oil. Add the roux in 1 teaspoon increments, to give the sauce a final thickening and bind the ingredients together. Remove the bay leaf and serve with rice and refried beans.
Variation...
carne recipes, guisada recipes, (beef recipes, stew) recipes, mexican recipes, southwestern recipes