09 February 2010

Carne Guisada

Carne Guisada - Meat in Gravy.

Depending on where you live, there are many varieties of Carne Guisada. Some put potatoes in it, some put bell peppers some make it more of a stew with meat and veggies.

Here in South Texas, the only way I have ever had it was just the meat, the thick gravy and some onions cooked to point that they really aren't even there.

I made this for supper, but where I come from, it is served mostly for breakfast or as a side with enchiladas or tacos.

Carne Guisada

  • 2 tablespoons cooking oil
  • 1 1/2-2 pounds beef stew meat
  • 1 med onion, roughly chopped
  • 1/2 (6 ounce) can tomato paste
  • 1 (10.5 ounce) can beef broth (or water w/beef bouillon)
  • 1/2 cup water
  • 1/2 cup flour
  • 3 large cloves garlic, crushed
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • salt to taste

Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Add onion and garlic, cook until onion is just translucent.

Pour meat and onions into 4 qt crock pot. Mix tomato paste into the meat.

In a jar, mix flour into the broth until no lumps are present. Pour over meat.

Add seasonings. Cook on low setting for 8-10 hours.

Serve over rice or with tortillas.

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