Carne Guisada Slow Cooked Beef Stew with Tomatoes, Spices, Potatoes
Carne Guisada is a lovely Mexican beef stew, simmered with tomatoes, onions, cumin, chillies, spices, carrots and potatoes.
Slow cooking the dish ensures the meat is very tender and the flavors are combine and intensified right through the dish. It has a thick gravy and can be eaten with tortillas, rice break and by itself as a main meal. It keeps well in the refrigerator and tastes better the second time.
You can use cheaper cuts of meat such as chuck roast and gravy beef, but look for flavor without gristle and fat. it is worth spending a few extra dollars to get a good cut of meat that you and your family will enjoy, even if you use less of it.
This dish can be very time consuming as it requires 30 minutes of conventional cooking followed by 5-6 hours of slow cooking in a crock pot or on the stove using very low heat.
This is a beautiful thick, rich and spicy stew that the whole family or your dinner guests will enjoy.
- 1/2 cup flour
- 2 cups chicken broth
- 1 bell pepper, chopped
- salt and pepper to taste
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 2 tablespoons vegetable oil
- 2-3 medium tomatoes, chopped
- 6 cloves of garlic, finely chopped
- 1 cup onion chopped (white or brown)
- 1/2 pound (250g) carrots (peeled if necessary)
- 1 jalapeno pepper, seeded and chopped finely
- 1 pound (500g) potatoes (washed with skins on or peeled)
- 2 teaspoons chili powder or fresh chili, finely chopped
- 2 1/2 pounds (1.25 kg) beef chuck roast (or similar flavor intense beef that is best slow cooked)
Cut the meat into bite sized pieces after removing the fat. Season with pepper and salt and pepper and then brown all sides in a medium size pan with one tablespoon of oil heated on medium. Transfer the meat to a 5-6 quart (4-5 litre) slow cooker or a Dutch oven. Add the remaining oil to the pan used to brown the meat
Then add spices and flour, and stir to combine and pour in the chicken broth. Scrape the base of the skillet to extract the brown it and mix well for 1-2 minutes. Then pour the sauce over the meat in the slow cooker or Dutch oven. Place a lid on the pan and cook for 4 1/2 hours on low heat. Place the sliced carrots and potatoes in the pan and cook for the remaining 1 1/2 hours.
Serve the stew with rice, bread or tortillas. The dish can be refrigerated and used the next day.
© 2013 Dr. John Anderson