Carne Guisada

Ingredients

• 3 lb beef stew meat (cut into bite-sized pieces)
• 2 tbsp extra virgin olive oil (for browning)
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tsp black pepper
• 1.5 tsp ground cumin
• 1 bell pepper (diced and seeded, any color)
• 1 yellow onion (large, finely diced (or 1.5 small onions))
• 1 jalapeño (diced, seeds removed (optional for extra heat))
• 0.33 cup cilantro (finely chopped)
• 1 tbsp minced garlic
• 0.75 cup water (used for gravy base)
• 2 tbsp flour (all-purpose)
• 0.5 cup tomato sauce

Steps

1. 1

   Set a large pot over medium-high heat and add a drizzle of extra virgin olive oil.

2. 2

   Add the bite-sized beef stew meat to the pot and cook until browned on all sides, about 3 minutes.

3. 3

   While the meat is browning, add the garlic powder, salt, onion powder, chili powder, black pepper, and ground cumin. Mix well to ensure the meat is thoroughly coated in the spices.

4. 4

   Turn the heat down to medium-low, cover the pot with a lid, and let the meat simmer for about 45 minutes, stirring occasionally.

5. 5

   Once the beef has cooked down and the liquid at the bottom of the pan has evaporated, add the diced bell pepper, diced onion, diced jalapeño, and chopped cilantro.

6. 6

   Add 1 tablespoon of minced garlic to the pot. Sauté the mixture until the onions become translucent.

7. 7

   In a separate small bowl or measuring cup, whisk together 3/4 cup water and 2 tablespoons of flour until smooth to create your gravy base.

8. 8

   Pour the flour and water mixture into the pot along with 1/2 cup of tomato sauce. Stir well, making sure to scrape the bottom of the pan to incorporate any browned bits and spices.

9. 9

   Cover the pot again and let it simmer on low heat for approximately 1.5 hours until the beef is tender and the gravy has thickened.

Notes

The vegetables will cook down significantly during the long simmer, so don't worry if the texture seems chunky initially. For a spicier dish, leave the seeds in the jalapeño. The transcript mentions using up to 1 3/4 cups of water and an 8oz can of tomato sauce for a thinner gravy, but the written description's measurements (3/4 cup water, 1/2 cup sauce) will yield a thicker, more traditional guisada.

Nutrition per serving

• main
• stew
• beef
• Mexican
• slow-cooked
• comfort food
• dinner