CARNE GUISADA (MEXICAN BEEF STEW)
While living in San Antonio, Texas and working at a Mexican restaurant I fell in love with this Mexican Stew. It is so flavorful and delicious that it is in my top 3 favorite dishes to make that's Mexican. Regular beef stew does not compare to the taste of this stew. I had to learn how to make it myself because since I left...
Provided by Kimberly Biegacki
Categories Beef Soups
Time 6h15m
Number Of Ingredients 23
Steps:
- 1. Gather your ingredients.
- 2. Rinse off the beef cubes and pat dry. Place flour in a bag or bowl and coat the beef cubes. Next, heat your oil in a pan and brown the meat for about 5 minutes and then place in your crockpot.
- 3. Next, saute your onions, garlic and bell peppers. Pour your bottle of beer over the meat in the crock pot and then add your sauteed vegetable. Next, add the rest of your ingredients. No need to cut up the chipotle or serranos as they break down while cooking. Cook this on low and slow for 8 to 10 hours. Serve in warm flour tortillas with shredded cheese and a small dollop of sour cream if desired or a squeeze of lime and fresh cilantro. (This is a thick stew, so if it's not thick enough add a mixture of flour and water.)
- 4. SUPREME TACO: Alright, now if you really want this Carne Guisada to go along way you can make a Supreme Taco and the base starts with refried beans.
- 5. SUPREME TACO: Heat the beans in a skillet until nice and hot. Then, spread the beans out on the flour tortilla.
- 6. SUPREME TACO: Add your Carne Guisada on top of beans, maybe 4 pieces of meat and a generous amount of Mexican cheese blend. Next, add sour cream and some fresh chopped cilantro. Now, if you are going to make this for a larger crowd make up the tacos yourself and wrap then in a square piece of tinfoil. You can get a nice big box of already cut square tinfoil at Sam's Club. When you wrap them up the cheese is going to melt and they are just wonderful.
- 7. 11-26-13 ---Made this for Girl's Night In which was perfect for the chilli night we had here in Ohio. I served it with some Mexican rice, warmed tortillas and a non-alcoholic Sangria. We had a broccoli salad before and apple dumplings w/vanilla ice cream for dessert.
- 8. 10/20/14 --- Cooked up my Carne Guisada in my Ninja as I had to get it done faster than I usually do with a 8 to 10 hr cook in the traditional crock-pot. I was able to cook it up in 4 1/2 hours. I served it with Mexican rice, cheesy dip & chips for dinner.
CARNE GUISADA - SLOW COOKER (MEXICAN BEEF STEW)
This recipe is so easy! Typically this Mexican stew is labor intensive and requires babysitting. Not this recipe, the slow cooker does all the hard work. Filled with robust flavors and fresh vegetables, this will definitely warm ya up on a cold night.
Provided by Vickie Parks
Categories Beef Soups
Time 8h15m
Number Of Ingredients 20
Steps:
- 1. In a large skillet, heat 2 teaspoons oil over high heat. Add half of the meat in a single layer, season with salt and pepper, and sear on one side (about 5 minutes).
- 2. Transfer to a 5- to 6-quart slow cooker along with remaining un-seared meat.
- 3. In same skillet, add 2 more teaspoons oil, onion, bell pepper, jalapeño, and garlic over medium-high heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
- 4. Add cumin, chili powder, oregano, and flour; cook 1 minute continuously stirring.
- 5. Slowly pour broth into skillet, stirring until liquid is smooth, scraping up any bits stuck to the pan. Simmer 2 minutes.
- 6. Transfer mixture to slow cooker, along with tomatoes and bay leaves. Taste, and add more salt and pepper, if desired.
- 7. Cover and cook on Low heat setting for 8 to 10 hours. Alternatively, this can be prepared on a stovetop in a Dutch oven simmering over low heat for 2 to 2 1/2 hours. Or it can be baked in an oven at 325°F for 3 to 4 hours.
- 8. Served the stew immediately, with a few corn tortillas for dipping or rolling in. Garnish servings (as desired) with crumbled queso cotija, chopped cilantro, or chopped green onions, if desired.
BEEF STEW (MEXICAN COWBOY STEW OR CARNE GUISADA)
This is from a cookbook entitiled "South Texas Mexican Cook Book" by Lucy Garza, published in 1982. The intro of the book says, "This delightful cookbook is straight from the cocina of a traditional Mexican home. Don't expect the regular fare of restaurants......" This is easy and delicious.
Provided by MissMarla
Categories Stew
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut meat in cubes and brown in hot oil.
- Grind spices and garlic in mortar (molcajete) and add a small amount of water to pour out of the mortar.
- Add mixture from mortar, tomato sauce, and enough water to cover sauteed meat.
- Simmer for 30-40 minutes (I cook at least 2 hours).
- Blend flour and water. Stir into meat to make gravy.
- Simmer 10 minutes.
- Serve with warm flour tortillas.
Nutrition Facts : Calories 377.7, Fat 17.7, SaturatedFat 6.5, Cholesterol 140.6, Sodium 968.7, Carbohydrate 4.4, Fiber 0.8, Sugar 2.1, Protein 47.4
CARNE GUISADA (MEXICAN BEEF STEW)
A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.
Provided by EdsGirlAngie
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
- Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
- Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
- Serve as is, or on rice, or folded into warm tortillas.
CROCK POT CARNE GUISADA (MEXICAN BEEF STEW)
This was one of my mother-in-law's recipes and I just loved it. Of course she didn't even own a crock pot so everything was done "old school". I adapted her recipe to a crock pot version and it turns out similar to hers. Of course nobody can cook like or mothers and mother-in-laws but my husband let this pass. ;)
Provided by Jeanne Benavidez
Categories Other Main Dishes
Time 8h15m
Number Of Ingredients 11
Steps:
- 1. Place stew meat, 1/2 cup water, salt and pepper in crock pot.
- 2. Drain juice from tomatoes into measuring cup.
- 3. Add tomatoes, garlic, onions and potatoes to crock pot.
- 4. Combine juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
- 5. Add salt and pepper to taste.
- 6. Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
- 7. Great served with warm flour tortillas.
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