Prep 15 mins
Cook 3 hrs
A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.
- 453.59 g stewing beef
- 1 large onion, chopped
- 3 garlic cloves, chopped (more or less to taste)
- 946.36 ml low sodium beef broth (water can be substituted, adjust seasonings)
- 14.79 ml chili powder
- 14.79 ml comino
- 9.85 ml salt
- 4.92 ml black pepper
- 78.07 ml flour
- 78.07 ml vegetable oil
- flour tortilla
- fresh cilantro, stems removed
- chopped onion
- shredded cheddar cheese
- sour cream
- Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
- Add onion and garlic and cook until onions are translucent.
- Add stock, chili powder, comino, salt, and pepper.
- Bring to a simmer and cook for 2-3 hours or until beef is very tender.
- In a separate skillet mix flour and oil together to form a roux.
- Cook over medium high heat until a dark beige color, about 5 minutes.
- Be careful not to let it burn.
- Carefully add roux to stewed beef.
- Be very careful because it can splatter.
- Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
- Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
Thank you. I finally found The Carne Guisada taste that I've been searching for. So simple too. I wouldn't change anything because once I added the roux, it wasn't too saucey any more. I ate it with flour tortilla and nothing else.
This was great! Being a native Texan, this was a welcome dish. The next time I make it, though, I'll cut down on the liquid. There was too much gravy for the amount of meat. Served it with hot white rice, and frijoles al chara.