Carne Guisada is a hearty, comforting stew made with tender beef and potato chunks slow-simmered in a wealthy, flavorful gravy of tomatoes, garlic, peppers, and spices. Excellent for home made tacos or with rice!

This Carne Guisada recipe was impressed by a spicy beef dish I had at a Mexican restaurant we went to 1 time for lunch. I beforehand deliberate to submit it on my different weblog, however because it’s much like our Filipino cooking type, I feel the recipe can be match right here on Kawaling Pinoy. It has the identical wealthy taste profile as our tomato-based classics, similar to mechado, however with added earthy notes from the herbs and spices.

Ingredient notes

• Robust cuts like beef chuck roast, that are well-marbled and collagen-rich, are excellent for low-and-slow cooking, leading to very tender meat and a pleasant, thick sauce. Brisket, beef spherical, or boneless beef shanks are additionally good choices.
• Like in our picadillo soup, this beef stew’s base is the holy trinity of Filipino flavors: onions, garlic, and tomatoes, whereas bell peppers are additionally a standard addition to our traditional dishes similar to afritada and pork menudo.
• Cumin, chili pepper, and oregano are the spine of Tex-Mex cooking, including heat, earthiness, and aroma.
• Beef broth and tomato paste present the bottom for the sauce. A beneficiant sprinkling of flour provides it a velvety gravy consistency.
• I like so as to add potatoes to stretch the dish, a cheap and engaging option to bulk up the meal and improve servings

How you can make carne guisada

Pat the meat dry, and don’t overcrowd the pan so the meat sears and browns correctly. Cook dinner in batches as wanted in order that they develop a pleasant crust as a substitute of steaming within the pot.

No want to clean the pan in between searing the meat and sautéing the aromatics. These browned bits left on the backside of the pan, referred to as fond, deliver wonderful taste and coloration to the stew.

Don’t rush! This recipe takes about 1 ½ to 2 hours. By cooking at a mild warmth, you stop the proteins from seizing, making certain the meat stays moist and juicy reasonably than drying out.

How you can serve and retailer

• Give this straightforward but flavorful Mexican-style braised beef for dinner tonight. It is historically served with Spanish rice and beans, however it’s simply as wonderful, sandwiched between heat tortillas for a taco dinner. I li
• Retailer leftovers in a container with a tight-fitting lid and refrigerate for as much as 3 days or freeze for as much as 2 months.
• Reheat in a saucepan over medium warmth to 165 F or microwave at 2- to 3-minute intervals till fully heated, stirring properly between intervals.

Did you make this? You’ll want to go away a assessment under and tag me @kawalingpinoy on Fb and Instagram!

Mexican-style Braised beef and potatoes in tomatoes and spices for a simple weeknight dinner. This carne guisada is hearty, boldly flavored, and wonderful with rice!

Prep Time: 10 minutes minutes

Cook dinner Time: 1 hour hr 10 minutes minutes

Whole Time: 1 hour hr 20 minutes minutes

Course: Fundamental Entree

4 Servings

Substances

• 3 kilos beef chuck eye roast reduce into 1-inch cubes
• salt and pepper to style
• oil
• 1 massive onion peeled and chopped
• 1 massive bell pepper seeded, cored, and diced
• 6 cloves garlic peeled and minced
• 4 massive Roma tomatoes diced
• 4 tablespoons flour
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 2 massive potatoes peeled and cubed

Directions

• Season the meat with salt and pepper to style.

• In a Dutch oven or extensive pan over excessive warmth, warmth oil. Sear the meat in batches till browned. Take away from the pan and put aside.

• Add extra oil to the pan as wanted. Add onions and bell peppers till softened. Add garlic and proceed sauteing till aromatic.

• Add tomatoes and cook dinner, mashing with the again of a spoon, till softened and launch juice.

• Sprinkle in flour and stir.

• Slowly pour within the broth, whisking to forestall lumps. Convey to a boil till barely thickened.

• Add tomato paste, chili powder, cumin, and oregano. Return the meat and stir to mix.

• Decrease warmth, cowl, and simmer for about 1 ½ to 2 hours or till the meat may be very fork tender, including extra water in ½ cup increments if wanted.

• Add potatoes and cook dinner for about 8 to 10 minutes or till tender and the sauce is thickened.

• Season with salt and pepper to style. Serve sizzling.

Vitamin Data

Energy: 716kcal, Carbohydrates: 20g, Protein: 71g, Fats: 40g, Saturated Fats: 17g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 20g, Trans Fats: 2g, Ldl cholesterol: 235mg, Sodium: 1028mg, Potassium: 1791mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2638IU, Vitamin C: 74mg, Calcium: 112mg, Iron: 9mg

“This web site offers approximate vitamin data for comfort and as a courtesy solely. Vitamin knowledge is gathered primarily from the USDA Meals Composition Database, at any time when obtainable, or in any other case different on-line calculators.”