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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.

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macyrox January 11, 2013

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

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awalde November 21, 2010

***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!!!

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ginangino69 October 24, 2010

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.

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Tebo December 08, 2009

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.

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Mrs. Ambrosia July 02, 2009

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.

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Wo January 12, 2009

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.

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cartoonbabe November 08, 2008

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.

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Aunt Gaye November 01, 2008

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

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marydaddy October 13, 2008
Rick's Crock Pot Carne Guisada