MAKE IT SHINE! ADD YOUR PHOTO
This recipe is from the Homesick Texan blog/website. http://www.homesicktexan.com/2009/01/carne-guisada-tex-mex-stew.html
- Ready In:
- 5hrs 30mins
- 4 lbs chuck or 4 lbs bottom round beef roast, cut into 1-inch cubes
- 4 tablespoons peanut oil
- 1 medium onions, diced or 1 cup onion
- 5 garlic cloves, minced or 1/4 cup garlic
- 1 (14 1/16 ounce) can diced tomatoes or 3 fresh tomatoes, diced
- 2 jalapeno peppers, diced
- 2 serrano peppers, diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1⁄2 cup chopped fresh cilantro
- 1 bay leaf
- 2 cups water
- 1 (12 ounce) bottle dark Mexican beer, such as negro modelo
- 1 tablespoon flour (optional)
- In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.
- Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions and chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.
- Throw in the browned beef, add the herbs, spices, water, tomatoes and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.
- Note: If you want your meat to be distinct cubes rather than strings, lessen the cooking time. If you cook the stew for less time, you may also need to add some flour to thicken the gravy. Take out a 1/4 cup of the cooking liquid, stir into it a 1 tablespoon of flour and then incorporate this back into the stew. Stir until gravy has thickened. Also, I like my meat in big stringy chunks, but if you prefer smaller pieces, cut the meat into 1/2 inch cubes.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION