Rio Grande Valley Style Carne Guisada
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.
- Ready In:
- 2hrs 15mins
- 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
- 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.
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Made this today in the Crock-Pot. It turned out to be outstanding! I substituted 1/4 cup tomato paste for the 1/2 cup tomato sauce because that's what I had on hand. And I waited till the very end to make the roux. I basically put everything together in the Crock-Pot on low for 8 hours EXCEPT the oil and flour. Right before we were ready to eat I made the roux in a medium sized pot and then added everything from the crock pot into it stirring gently. It thickened up perfectly and tasted amazing.1Reply
I gave it four stars because it didn’t have the instructions for the pressure cooker which is why I wanted to make it to begin with. I also used some suggestions from other posts which helped a lot! I think the posts from others made all the difference. TO USE AN INSTANT POT: I just hit the “meat/stew” button and it came out great. However, I used a chuck roast since that is what I had. It was delicious and I highly recommend it! Used a pablano, a boullion cube and more spices as per other commenter’s suggestions. I also used a can of diced tomatoes since I didn’t have a whole tomato on hand. That also worked well.Reply