Carne Guisada
As seen on The Homesick Texan
Ingredients
- 4 lbs of chuck or bottom round beef, cut into 1-inch cubes
- 4 Tbsp of peanut oil
- 1 medium onion, diced (about 1 cup)
- 5 cloves of garlic, minced (about 1/4 cup)
- 1 14.05 oz. can of diced tomatoes or 3 fresh tomatoes, diced
- 2 jalapeno peppers, diced
- 2 serrano peppers, diced
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp oregano
- 1/2 cup of chopped cilantro
- 1 bay leaf
- 2 cups of water
- 1 12 oz. bottle of dark Mexican beer such as Negro Modelo
- 1 Tbsp of flour (optional)
- In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, in batches if necessary.
- Remove beef from pot, add the remaining 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.
- Return the browned beef to the pot, 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. If you want the sauce a little thicker, add in the flour and stir, allow to cook until the sauce begins to thicken.
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