MOM'S CARNE GUISADA
A delicious and easy Mexican style stewed meat recipe that I got from my Mom. Sometimes I also add mushrooms and stewed tomatoes. Try serving over steamed rice, or in burritos!
Provided by B. Espinoza
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
- Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 4.3 g, Cholesterol 76 mg, Fat 20.6 g, Fiber 0.7 g, Protein 22.4 g, SaturatedFat 7.3 g, Sodium 61.9 mg, Sugar 1.2 g
CARNE GUISADA
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 GUISADO (GUISADO DE RES)
This makes absolutely delicious and tender meat. I like to serve it with soft corn tortillas, pico de gallo, sour cream, cilantro, slices of avocado, and homemade salsa. It's great over rice and right out of the pan. This is definitely a 5 star recipe and SOOO easy.
Provided by MissMia
Categories Mexican
Time 3h15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preaheat oven to 350.
- Season meat with adobo.
- Toss meat with flour.
- In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
- Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
- Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
- Serve as a taco or over rice.
Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 930.9, Carbohydrate 9.7, Fiber 1.6, Sugar 2.5, Protein 53.1
GUISADO DE RES RECIPE
Beef is always present in the Mexican gastronomy and, what's more, it is an important source of its economic growth and national pride. As a matter of fact, beef is a food that's so ingrained within Mexican culture that in northern places such as Monterrey have become world-famous for their juicy roast beef. It is only natural that guiso de res would cement asados as festive occasion markers that people from all over the world are interested in trying.
Provided by Just Mexican Food
Categories Main Course
Time 4h50m
Number Of Ingredients 12
Steps:
- Cut up the meat. Cut up meat into small cubes, making sure to cut away as much of the fat as possible.
- Cook the meat. Pour a cup of water into the slow-cooker, along with the meat and the garlic cloves. Set it on high and let it cook for two hours.
- Marinate the meat. Put the meat to marinate with 2 cloves of garlic, the bay leaf, and the wine, for at least a couple of hours.
- Drain the meat. Drain the meat and keep the liquid. That is your beef broth.
- Mix the dry ingredients.Make a mixture with the flour and spices,
- Cut the meat.Chop the meat into cubes of bite-size.
- Sauté the meat. Sauté the meat in a saucepan with hot oil.
- Cut the vegetables. Dice the onion, the carrots, and potatoes in cubes (with everything and the skin) and the sliced mushrooms.
- Sauté the vegetables and the meat. Once the meat is cooked, take it out of the pan, and in the same pan, add oil again and then the vegetables. Sauté for 2 minutes. Then, add the marinade and the chopped garlic, stir a little and return the meat.
- Cook with beef broth. Scrape the bottom of the pan with a wooden spoon. Add the beef broth, Worcestershire sauce, salt, pepper, and rosemary, mix well and cover.
- Bake in the oven. Bake in the oven for approximately 3 hours at 150°C, checking constantly until the meat is tender.
- Serve. Serve it up on a big plate
CARNE GUISADA
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.
MY CLASSIC PUERTO RICAN CARNE GUISADA
This is one of Puerto Rico's favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!
Provided by Sandy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
- Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
- Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 33.5 g, Cholesterol 120.9 mg, Fat 22.5 g, Fiber 4.7 g, Protein 50.4 g, SaturatedFat 6.6 g, Sodium 2128.6 mg, Sugar 3.2 g
AUTHENTIC CARNE GUISADA
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
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 (STEWED BEEF)
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
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.
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