Recipe by PanNan
This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.
- 1 1⁄2 lbs round steaks
- 1 tablespoon vegetable oil
- 3 cups water
- 1⁄4 teaspoon dried oregano leaves
- 1 teaspoon cumin seed
- 1 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons salt
- 1 clove garlic, minced
- 1⁄2 green bell pepper, diced
- 1⁄2 onion, sliced
- 1 fresh tomato, diced
- 1⁄2 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 2 teaspoons all-purpose flour
- 2 tablespoons vegetable oil
Directions See How It's Made
- Cube meat (about 1"), removing all fat and gristle.
- Sear meat in oil.
- Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
- Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
- Grind the hot cumin seeds with a mortar and pestle.
- Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
- Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
- Add tomato sauce, chili powder and paprika.
- Continue to simmer for another 15-20 minutes.
- While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
- Stir the flour and oil constantly until the flour turns a light golden brown (roux).
- Add the roux to the meat and continue to simmer for about another 30 minutes.
- Serve carne guisada with rice and beans and flour or corn tortillas.
- Note: can speed the cooking time by using a pressure cooker.