Carne Guisada Com Arroz Recipes

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AUTHENTIC CARNE GUISADA



Authentic Carne Guisada image

A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.

Provided by stimied

Categories     Stew

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb stewing beef
1 large onion, chopped
3 garlic cloves, chopped (more or less to taste)
4 cups low sodium beef broth (water can be substituted, adjust seasonings)
1 tablespoon chili powder
1 tablespoon comino
2 teaspoons salt
1 teaspoon black pepper
1/3 cup flour
1/3 cup vegetable oil
flour tortilla
fresh cilantro, stems removed
chopped onion
shredded cheddar cheese
sour cream

Steps:

  • Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
  • Add onion and garlic and cook until onions are translucent.
  • Add stock, chili powder, comino, salt, and pepper.
  • Bring to a simmer and cook for 2-3 hours or until beef is very tender.
  • In a separate skillet mix flour and oil together to form a roux.
  • Cook over medium high heat until a dark beige color, about 5 minutes.
  • Be careful not to let it burn.
  • Carefully add roux to stewed beef.
  • Be very careful because it can splatter.
  • Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
  • Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

CARNE GUISADA COM ARROZ



Carne guisada com arroz image

Se vai preparar um jantar para a sua família, esta é sem dúvida uma receita que todos vão gostar! O delicioso molho de tomate e os temperos misturados na carne e no arroz torna esta receita cremosa e muito saborosa! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Últimos vídeosSiga-nos para mais receitas instagram pinterest facebook twitter youtube SUBSCREVA A NOSSA NEWSLETTERSubscreva a nossa newsletter e receba novas receitas todas as semanas. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); INGREDIENTES PRINCIPAIS DESTA RECEITA: - Carne de vaca, arroz, cebola, azeite, tomate, polpa de tomate, vinho tinto COMO FAZER CARNE GUISADA COM ARROZ: Num tacho, adicione o tomate sem pele cortado em pequenos pedaços, a cebola picada, os alhos picados e o azeite. Mexa e cozinhe em lume brando até o tomate começar a ficar desfeito. Adicione a carne e tempere com vinho tinto, sal, pimenta, molho Inglês e polpa de tomate. Mexa e cozinhe em lume médio-baixo cerca de 20 minutos. Adicione o arroz e tempere com um pouco mais de de sal. Misture o arroz na carne, deite a água e deixe ferver em lume médio-alto. Quando começar a ferver, reduza para lume brando e coza o arroz cerca de 12 a 15 minutos. Desligue o lume e sirva.

Provided by Pedro Barbosa

Categories     Carne, Receitas, Vídeos

Time 1h

Yield 4

Number Of Ingredients 12

475 g de carne de vaca cortado aos cubos
1 cebola média
3 dentes de alho
5 colheres de sopa de polpa de tomate
2 tomates médios maduros
1/2 colher de chá de pimenta
1 colher de sopa de molho Inglês
50 ml de azeite
250 g de arroz
150 ml de vinho tinto
600 ml de água
Sal (a gosto)

Steps:

  • Num tacho, adicione o tomate sem pele cortado em pequenos pedaços, a cebola picada, os alhos picados e o azeite. Mexa e cozinhe em lume brando até o tomate começar a ficar desfeito, mexendo de vez em quando. Adicione a carne e tempere com vinho tinto, sal, pimenta, molho Inglês e polpa de tomate. Mexa e cozinhe em lume médio-baixo cerca de 20 minutos, mexendo de vez em quando.
  • Adicione o arroz e tempere com um pouco mais de de sal. Misture o arroz na carne, deite a água e deixe ferver em lume médio-alto. Quando começar a ferver, reduza para lume brando e coza o arroz cerca de 12 a 15 minutos.
  • Desligue o lume e sirva.

Nutrition Facts : Carne guisada com arroz Informação nutricional Para 4 Por porção %VALOR DIÁRIO Calorias 627 Total de Gordura 20 g(26%) Gordura Saturada 4.5 g(23%) Colesterol 106 mg(35%) Sódio 192 mg(8%) Total de H. Carbono 61.5 g(22%) Proteína 42.5 g

CARNE GUISADA



Carne Guisada image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

1 pound cubed beef blade meat
1 large green bell pepper, seeded and roughly chopped
1 onion, roughly chopped
1 large tomato, chopped
1/4 cup chopped garlic
1-ounce whole cumin seeds
1/2-ounce freshly ground black pepper
1 quart water, plus 1-ounce
1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat
Salt

Steps:

  • In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

CARNE GUISADA (STEWED BEEF)



Carne Guisada (Stewed Beef) image

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Provided by Von Diaz

Categories     meat, soups and stews, vegetables, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

Steps:

  • Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
  • Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
  • Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
  • Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
  • Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
  • Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
  • Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
  • Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
  • Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

RIO GRANDE VALLEY STYLE CARNE GUISADA



Rio Grande Valley Style Carne Guisada image

This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.

Provided by PanNan

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs round steaks
1 tablespoon vegetable oil
3 cups water
1/4 teaspoon dried oregano leaves
1 teaspoon cumin seed
1 teaspoon fresh ground black pepper
1 1/2 teaspoons salt
1 clove garlic, minced
1/2 green bell pepper, diced
1/2 onion, sliced
1 fresh tomato, diced
1/2 cup tomato sauce
1 tablespoon chili powder
1 teaspoon paprika
2 teaspoons all-purpose flour
2 tablespoons vegetable oil

Steps:

  • Cube meat (about 1"), removing all fat and gristle.
  • Sear meat in oil.
  • Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
  • Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
  • Grind the hot cumin seeds with a mortar and pestle.
  • Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
  • Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
  • Add tomato sauce, chili powder and paprika.
  • Continue to simmer for another 15-20 minutes.
  • While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
  • Stir the flour and oil constantly until the flour turns a light golden brown (roux).
  • Add the roux to the meat and continue to simmer for about another 30 minutes.
  • Serve carne guisada with rice and beans and flour or corn tortillas.
  • Note: can speed the cooking time by using a pressure cooker.

Nutrition Facts : Calories 454.8, Fat 30.5, SaturatedFat 9.2, Cholesterol 124.2, Sodium 1170, Carbohydrate 8, Fiber 2.5, Sugar 3.3, Protein 36.9

CARNE GUISADA



Carne Guisada image

While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. -Kelly Evans, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings (about 2 quarts).

Number Of Ingredients 18

1 bottle (12 ounces) beer
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 jalapeno pepper, seeded and chopped
4 teaspoons Worcestershire sauce
1 bay leaf
2 to 3 teaspoons crushed red pepper flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
2 large unpeeled red potatoes, chopped
1 medium onion, chopped
Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional

Steps:

  • In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours., Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.

Nutrition Facts : Calories 261 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 200mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

CARNE GUISADA



Carne Guisada image

Muy Bueno! Seasoned perfectly, this Carne guisada is very, very good. The combination of fresh vegetables and cumin is fabulous. Once cooked, the meat is tender with a sauce that gets thickened at the end. This stew is simple to prepare but does take time to cook down. Don't rush it... The key to this recipe is low and slow....

Provided by Emma Menchaca

Categories     Beef

Time 3h20m

Number Of Ingredients 11

1 green bell pepper
1 medium onion
3 clove garlic (large)
2 large tomatoes
3 lb boneless beef shoulder roast (or stew meat)
2 tsp ground cumin
1 Tbsp (heaping) lard (vegetable oil or olive oil can be substituted but will not give it the same flavor)
1 Tbsp salt
1 tsp ground pepper
1/2 c water
1 Tbsp all-purpose flour

Steps:

  • 1. In a large stovetop pan, add lard (or oil) and turn heat to medium.
  • 2. Cut up shoulder roast to 1-inch cubes and add to pan. Roughly chop the tomato and add on top of meat.
  • 3. Remove seeds from bell pepper. Rough chop and add to the top of ingredients.
  • 4. Rough slice onion and add to the pan.
  • 5. Chop garlic cloves small and thin and add to the top of the pan.
  • 6. Add cumin, salt, and pepper.
  • 7. Now stir all ingredients together. At this time the aromas should be AMAZING!
  • 8. Place lid on top and cook on LOW for 3 hours. Stir occasionally.
  • 9. 30 minutes before carne guisada is ready, add flour to the 1/2 cup water. Stir flour mixture into the pot.
  • 10. Now you will notice that the vegetables have cooked down to practically nothing. They have converted to pure flavor!
  • 11. Let simmer on low for the next 20-30 minutes. This recipe is so amazingly simple. No fancy ingredients. If this is not the best carne guisada recipe you have ever tried please let me know! Please feel free to add your special touches if you wish but this recipe has not changed for 100 years. It will bring your family together and is so Mexican and traditional.
  • 12. The final product sits with traditional Mexican rice and homemade flour tortillas. I hope you enjoy it as long as my family has enjoyed it. Love to cook and cook with love!

CARNE GUISADA



Carne Guisada image

Tex-Mex style beef stew. Great all by itself, with rice, tortillas and sliced avocados. Perfect over the top of cheese enchiladas. Use leftovers over nachos. You can added Jalapenos or other chilis if you want more kick, but the rotell tomatoes add a little kick already. Serve with some sour cream to cut the heat.

Provided by fraserwag

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs chuck roast or 3 lbs beef shoulder
3 tablespoons oil
1 large onion
2 large bell peppers
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon garlic powder
1 tablespoon cumin
3 tablespoons flour
1 (12 ounce) can mild Rotel tomatoes & chilies
water, to equal 2 cups total liquid
1 (4 ounce) can tomato sauce

Steps:

  • cut roast up into bite-sized chunks, discarding fat.
  • brown beef well in oil on all sides.
  • chop onion and peppers, and add to pot. Cook 7 min or so, until softened.
  • Add all spices and flour, and stir. Mixture will be thick. Cook 2 minutes.
  • Combine can of tomatoes in measuring cup with water to equal 2 cups, then add to pot.
  • Bring to boil.
  • Turn to simmer, cover and cook 2 hours, stirring occasionally.
  • Add 4oz tomato sauce and cook another 15 minutes.
  • Dish is finished when beef is very tender, and flakes with fork.

Nutrition Facts : Calories 698.4, Fat 51.7, SaturatedFat 18.9, Cholesterol 156.5, Sodium 1047, Carbohydrate 13.3, Fiber 2, Sugar 3.6, Protein 43.9

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