Carne Guisada
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.
Course: Breakfast, Dinner, Lunch
Cuisine: Tex-Mex
Keyword: Carne Guisada, Rio Grande Valley
Servings: 6 Servings
Calories:
- 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