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Carne Guisada

Rich and juicy cuts of beef simmered until tender in a beef gravy. This dish is great on a tortilla with cheese or with a plate of rice and beans. Whichever you prefer, this Mexican guisada will have you going back for seconds. Don't feel like going out for dinner? Try this simple recipe when you have a craving for Mexican food. 
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour 30 minutes

Ingredients

  • 3 lbs fatty beef stew meat
  • 1 tbsp oil or lard
  • 1 med sized white onion
  • 1 med sized green bell pepper
  • 3 tbsp tomato sauce
  • 1 can of diced tomatoes
  • 3 garlic cloves minced or 1 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp all-purpose flour
  • 4 cups chicken stock

Instructions

  • Add oil to a large skillet and warm to a med-high heat, brown the chunks of beef in the heated oil
  • After a minute of slightly browning the meat and after the meat releases some of its juices, add the diced onions and green peppers and continue to cook on med-high heat for 3-4 minutes continually flipping the meat to cook evenly
  • Add the diced tomato, garlic, cumin, salt and pepper and continue to stir the mixture well
  • Sprinkle flour over the the meat mixture and mix in well
  • Add 2-3 cups of chicken stock and mix well making sure there are no flour clumps
  • Heat the mixture while stirring occasionally until it comes to a boil
  • Make sure the gravy is more of a liquid broth at this stage, cover the skillet and reduce the heat to a simmer, you don't want the gravy at this point to be thick or it will burn and dry out before the meat is tender.
  • Add extra both and stir occasionally during the simmer process to keep the gravy from becoming thick to soon
  • Simmer for 1-1/2 hours or until meat is tender to your liking
  • Serve with your favorite sides like rice and beans or just on a tortilla with some cheese

Notes

  • Mixing cornstarch with cold water then adding the mixture to your gravy will thicken up the gravy if watery
  • Use fatty stew meat. The grease from the fat when browning the meat adds to the flavor and helps make the gravy more traditional tasting
Author: Chris Dierschke