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.”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut meat in cubes and brown in hot oil.
  2. Grind spices and garlic in mortar (molcajete) and add a small amount of water to pour out of the mortar.
  3. Add mixture from mortar, tomato sauce, and enough water to cover sauteed meat.
  4. Simmer for 30-40 minutes (I cook at least 2 hours).
  5. Blend flour and water. Stir into meat to make gravy.
  6. Simmer 10 minutes.
  7. Serve with warm flour tortillas.

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