Carne Guisada
"This is basically a Mexican beef stew. It is delicious with beans and rice, in a burrito, or with two over easy eggs over to cure your ills from your last fiesta"
- Ready In:
- 4hrs 20mins
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 10
ingredients
- 6 lbs beef chuck
- 2 diced onions
- 5 garlic cloves, chopped
- 1 diced jalapeno
- 1 tablespoon tomato paste
- 3 cups beef broth
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
directions
- Trim beef and cut into 1" cubes make sure that you do not use pieces that are too fatty and reserve some of the beef fat.
- Turn on oven to 325 degrees.
- Throw beef fat into 6-7 qt dutch oven over medium low to render fat, remove any remaining meat particles or connective tissue.
- Raise temperature to medium/ medium high
- Make sure beef is dry and season cubes with kosher salt.
- Sear beef in batches on several sides and put in a reserve bowl.
- When all beef is seared add 2 tablespoons flour in grease left over from beef, and if there is no grease left add of vegetable oil to equal two tablespoons of oil.
- Lower heat to medium and stir till flour is golden.
- Add onions and jalapeno, and saute till slightly translucent
- Add garlic and tomato paste.
- Add broth and vinegar when tomato paste turns dark red and slightly crusty. Scrape bits from bottom of dutch oven
- Add remaining ingredients and bring to a heavy simmer
- Put dutch oven in oven for 2.5 to 3 hours.
- Depending on the cut of meat and amount of fat you might be able to remove some fat by blotting with a paper towel
- Adjust with more salt, chili powder, or cumin before serving.
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