Beef Stew (Mexican Cowboy Stew or Carne Guisada)

Submitted by MissMarla

"This is from a cookbook entitiled "South Texas Mexican Cook Book" by Lucy Garza, published in 1982. The intro of the book says, "This delightful cookbook is straight from the cocina of a traditional Mexican home. Don't expect the regular fare of restaurants......" This is easy and delicious."

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 4 lbs round roast, cubed
• 1 tablespoon cooking oil
• 2 teaspoons spices, cumin and peppercorns
• 2 garlic cloves
• 1 (14 ounce) can tomato sauce
• 2 teaspoons salt
• 2 tablespoons flour
• 1⁄2 cup water

directions

1. Cut meat in cubes and brown in hot oil.
2. Grind spices and garlic in mortar (molcajete) and add a small amount of water to pour out of the mortar.
3. Add mixture from mortar, tomato sauce, and enough water to cover sauteed meat.
4. Simmer for 30-40 minutes (I cook at least 2 hours).
5. Blend flour and water. Stir into meat to make gravy.
6. Simmer 10 minutes.
7. Serve with warm flour tortillas.