TexMex Beef stew made with Chuck Roast, slow simmered with garlic and a little chile peppers and served with warm tortillas. This recipe is not your everyday beef stew it is unlike no other. Breakfast lunch or dinner, this is a classic delicious dish from the Rio Grande Valley.
Servings 6 Servings
- 2 lbs Chuck Roast trimmed of all the fat and cut in 1/2 inch cubes
- 2 tbsp Vegetable oil can substitute with olive oil
- 1 Cup Green bell pepper Chopped
- 1 Cup Chopped Onions
- 4 Cloves Minced Garlic
- 1 whole Serrano Chile minced Optional
- 1/2 Cup Tomatoes Chopped
- 1/2 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Ground Cumin
- 1 tbsp Flour
- 1 tbsp Chilli Powder
- 1 tbsp Paprika
- 1/4 tbsp Oregano leaves
- 2 Cups Water
- Cut the chuck roast into 1/2 inch cubes.
- Heat the oil in a large skillet over high heat.
- Add the meat and brown, stirring occasionally for about 10 minutes. Your goal is to brown and seal the meat.
- DO NOT DRAIN THE LIQUID
- Add water and wait until it begins to boil, lower the heat to medium. Continue cooking for 30 minutes
- Add oregano, cumin, ground pepper, serrano pepper, salt, and garlic. Continue to cook an additional 30 minutes.
- Add the remaining spices with the exception of the flour. Reduce the heat to low and simmer an additional 1 hour or until meat is very tender.
- Add water as required.
- In a small cup combine 3 tablespoons of cooking liquid with the flour. Stir to remove any lumps, then add to the Carne Guisada, mixing well until evenly thickened