Carne Guisada (braised beef)

Carne Guisada (braised beef)

Melt in your mouth tender Mexican style stewed beef!

There is just something magical about slow bread / stewed beef; that long and slow simmering brings out all its flavors! Many cultures have different versions of stewed beef, and this carne guisada is a Mexican version seasoned with cumin, black pepper, chili, tomato onion and garlic. The beef is browned on all sides before adding the remaining ingredients and simmer for a few hours until super tender. This stewed beef has very little broth and what sauce is thickened so it sticks to the meat! Carne guisada is great in its own right and I like to serve it with Mexican rice, beans and tortillas for beer. I like to make large batches to have leftovers for use in tacos, quesadillas, burritos, etc.!

Carne Guisada (braised beef)

Carne Guisada (braised beef)

Carne Guisada (braised beef)

Carne Guisada (braised beef) Carne Guisada (braised beef)

Carne Guisada (braised beef)

Prepare time:10 minutes Cooking: 2 hours 20 minutes Total time: 2 hours and 30 minutes portions: 8

Melt in your mouth tender Mexican style stewed beef!

ingredients
  • 1 tablespoon of oil (or plain or bacon fat)
  • 3 pounds stewing beef (such as chuck), cut into 1-2 in cubes
  • 1/4 cup flour (optional) (rice flour for gluten-free)
  • 1 onion, dice (~ 1 cup)
  • 3 cloves of garlic, chopped
  • 1 teaspoon black pepper, ground
  • 2 teaspoons bowl, ground
  • 2 chipotle chilies in adobo sauce, chopped *
  • 1 tomato, cubes (~ 1 cup)
  • 1 cup beef broth (or water)
  • 1/2 tsp oregano
  • salt to taste
directions
  1. Heat the oil in a large saucepan over medium-high heat.
  2. Toss the meat into the flour, add to the pan and brown on all sides.
  3. Add onion and cook until tender, approx. 5 minutes.
  4. Add the garlic, pepper, cumin and chipotle chilli and cook until fragrant, about a minute.
  5. Add the tomatoes and cook until beginning to release their juice and break down slightly, about 5 minutes.
  6. Add the broth, bring to a boil, reduce the heat and simmer, covered, until the beef falls apart, approx. 2 hours, add extra broth (or water) OR transfer to a preheated oven of 350F / 180C and roast, covered until beef is tender, approx. 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.

Possibility: The flour is used to thicken the sauce and it can be omitted. Tip: Use whole peppercorns and cumin foam, then toast and grind them to get more flavor and aroma! Possibility: Instead of using fresh tomatoes, use canned / canned diced or pureed tomatoes or tomato sauce. Possibility: The chili heat can be added in several ways! I like chipotle chili in adobo because they are quick and easy along with that smokey goodness! You can replace them with chili powder or cubes of jalapeno or dried chili (such as guajillo, chile de Jaarbol, etc.), toasted, soaked in just boiled water and purified, etc. Possibility: Add diced paprika. Possibility: Add dice with dice. Possibility: Add extra broth (or water) if you want a more casserole / sou-like version! Nutritional Facts: Calories 272, fat 10 g (saturated 3 g, trans 0.4 g), cholesterol 107 mg, sodium 410 mg, carbohydrates 7 g (fiber 0.9 g, sugar 1 g), protein 38 g

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