I have never been a huge fan of carne guisada but my husband loves it, so I wanted to find a recipe that was easy and tasty - this is both! I have made it easier by eliminating all of the chopping - I use 1 can of HOT Rotel and 1 can of regular Rotel, only 1 cup of beef broth/stock, and double the cumin, chili powder, and tomato paste. I usually use a chuck roast that I cut up into larger chunks than your typical pre-cut stew meat, but stew meat works well too. After it is fully cooked, I remove the meat, thicken the sauce using cornstarch, and then add the meat back in after it has been thickened (think gravy, not sauce). I serve w/ spanish rice, beans and tortillas. Recipe can easily be doubled for a crowd and freezes well. We LOVE it and so does everyone we've shared it with - it's now one of my 'go to' meals.
I've prepared this for my family in advance as in the evening I was not at home.
I've used a can (450 ml) of minced tomatoes instead of beef stock and tomato paste.
For cooking I've used a pressure cooker (at very low pressure) for one hour.
They liked it!j
***AWESOME*** I got amazing results with this recipe, no problems and made as posted. We served ours with corn tortillas and fresh avacados,tomatoes and a squeeze of lime. ***AWESOME*** Thanks for sharing!!!
Nothing wrong with this recipe at all!!! Quite good actually. I followed the recipe as written with the exceptions of adding some peas and thickening it up with cornstarch. Nice bit in the freezer for "planed overs.
This was alright, not really what I was expecting because I'm used to good ol san antonio C.G. Had to add a bit of flour to thicken it up.
This is a great base recipe, and we customized it to our own spice-loving taste. I used thinly sliced top round, which got a little tough. I will probably use cubes, as suggested, next time. I added green chilies, smoked chipotle powder, and cayenne pepper instead of the jalapeno. I used the whole can of tomato paste to thicken the sauce. It was delicious with avocado on tortillas with sour cream.
I also found this to be great! I read a few other recipes for carne guisada and made some changes that I wish I hadn't. I added 1 cup beef stock instead of 2, and substituted a large can of diced tomatoes for the 3 tbl of tomato paste. It was too watery this way, although the flavor was fantastic. I served it with white rice. I also added chopped fresh cilantro at the end. I'll definately try this again but stick to the recipe and keep the cilantro addition.
This was fantastic. I used two pounds of top sirloin cut into cubes - I'm too frugal to pay for pre-cut stew meat. Everything else exactly as written. I'm not sure I would change a thing. I was pondering what veggies might be added - this would be a new Mexican stew with a little tweaking also. Rick - this is a keeper - thank you for posting.
This was very good. Not spicy at all, although I cut back on the chili powder. The meat was so tender. DH liked it alot, first time we had ever had carne guisada, but won't be the last! Thanks Rick