Sunday, April 01, 2007Carne Guisada (Stewed Beef) Recipe
Carne Guisada (Stewed Beef)
2 pounds round steak, cut into 1-inch chunks
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
Half of a large white onion, sliced
2 garlic cloves, chopped
2 medium tomatoes, chopped
1/4 cup chopped cilantro leaves
2 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips
1 cup beef broth
1 teaspoon sea salt or to taste
Dredge meat chunks in flour, coating well. In a heavy, 12-inch, deep-sided skillet or Dutch oven, heat the oil over medium heat and brown the meat thoroughly, stirring often, about 6 to 10 minutes. Add the onion, garlic, tomatoes, cilantro, and chiles and saute for 3 to 4 minutes. Add beef broth, reduce heat to low, cover, and cook for 1 hour to 1 hour and 20 minutes, or until the beef is tender and the mixture has cooked down to a thick sauce. Add salt.
Serve in individual serving bowls with Frijoles Refritos, Arroz Mexicano, and flour tortillas.
There are numerous versions of this tasty beef stew across the many states of Mexico. This particular rendition is from the northern state of Sonora and was passed down to Miguel from his beloved grandmother. In Arizona, where he grew up, it is often used as the hearty filling for burritos and tacos made with flour tortillas, the perfect portable meal.
Makes 6 to 8 Portions
This recipe for Carne Guisada (Stewed Beef) was sent in to us by Johnny, and is part of our Mexican recipes collection.