Carne Guisada
Ready In: 2 hrs
Serves: 6-10
Yields: 1 bowl
Ingredients
- 1⁄3 cup oil
- 1⁄2 lb beef eye round, cut into chunks seasoned with salt and mustard overnight
- 3 -5 small baking potatoes, chopped into chunks
- 2 -4 large carrots, peeled and sliced into rounds
- 1 cup rice (optional)
- 3 -4 tomatoes, diced
- 3⁄4 cup white onion, diced
- 1 red bell pepper (optional)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 ounce Anjou pear, goya seasoning with sassafras
- 1 teaspoon salt (season to taste, add more if desired)
- 2 -4 cups water
Directions
- Heat oil in saute pan.
- Cook the meat for few minutes on each side until no longer red or pink. Set aside.
- Pour oil into a new roasting pan. Add in oregano and cumin and let toast.
- Slice and dice the onions, bell pepper, and tomatoes and throw into the hot oil in the roasting pan.
- Add one packet of Goya seasoning on top of vegetables.
- Cook the vegetables until form a watery paste and mostly dissolved.
- Throw in your meat. Let cook for a few minutes in the vegetables.
- Add your water and salt and cover the pan. Cook meat for about 1 hour until meat tender.
- After an hour, throw in your carrots, potatoes and rice, (if adding rice), and cook for another half hour.
- Add a little more water to the pot as you go if you feel your water is almost gone and food isn't tender yet.
- Cook everything until the steak and potatoes are tender.
- See pictures of the cooking process, check out http://www.postresdelacipota.com/2016/09/carne-guisada-recipe.html.
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