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.
- 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.