Prep 30 mins
Cook 2 hrs
Not your average Beef Stew. Chunks of beef in a rich tomato base with a kick! After browsing the recipes on here, I thought I would try to invent my own!
- 1 1⁄2 lbs stew beef chunks (or nicer if you like)
- 1 (14 ounce) can beef broth
- 1 (28 ounce) can diced tomatoes with juice
- 1 (8 ounce) can tomato sauce
- 1 (7 ounce) can diced green chilies
- 1 (4 ounce) canof diced jalapenos
- 1 medium yellow onion
- 4 garlic cloves
- 5 russet potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- 1 teaspoon salt
- Cut onion into half-rings. Set aside.
- Dice Garlic and set aside.
- In a large pot, add Vegetable oil to cover bottom. Heat on high heat.
- When oil is hot, add cubed beef and quickly stir so that all sides get brown.
- Allow beef to cook in its own juices.
- When beef is a bit brown, lower heat to med-high and add onion and garlic. Sauté until onion is tender.
- Lower heat to medium and add canned tomatoes, tomato sauce, green chilies, and jalapenos.
- Add beef broth, cumin, and salt. Stir to mix well.
- Wash and peel potatoes and cut into same size chunks as beef. Add to the pot.
- Let simmer on low to med-low for 2 hours or until potatoes are done.
- Serve with warm Flour Tortillas.
I used to work at a Tex Mex restaurant and they had the best carne guisada. This tasted almost exactly like it. However, their sauce/gravy was more brown in color so I don't know if they used tomatoes. Their recipe also didn't include potatoes, but I liked it with the potatoes. It kind of reminded me of the meat and potato burritos at Taco Bell which I also like (not the flavor, just the ingredients). I didn't have any green chilies, but I used jalapenos and it was plenty spicy. I also used rotel with lime juice and cilantro in it (I love cilantro) and I think it added some nice flavor. I only had to let it simmer for 1.5 hours and the meat was nice and tender. I served mine with just flour tortillas, cheese, and sour cream to cool the spiciness. Even my picky kids enjoyed this dish. Will definitely make again!
Contrary to what most people think, cumin in such large quantities has never been used in Mexican food. A meal overwhelmed by cumin flavour is simply not Mexican. Now, if it's Tex-Mex you want, then I gueess it's ok.