Food

Carne Guisada (Braised Beef)

Melt the tender Mexican roast in your mouth!
There is something magical about slowly cooked meat; that long, slow simmering brings out all its flavors! Many cultures have different versions of Carne Guisada and this Carne Guisada is a Mexican version seasoned with cumin, black pepper, chilies, tomato onions, and garlic. The meat is browned on all sides before adding the remaining ingredients and simmered for a few hours until it is super tender – this Carne Guisada has very little broth and the sauce thickens so that it sticks to the meat! The Carne Guisada is delicious on its own and I like to serve it with Mexican rice, beans, and tortillas to pick up. I like to make large batches to have leftovers to use in tacos, quesadillas, burritos, etc.!


Carne Guisada (Braised Beef)

Prep Time: 10 minutes Cook Time: 2 hours 20 minutes Total Time: 2 hours 30 minutes Servings: 8

Melt in your mouth tender Mexican style stewed beef!


ingredients

  • 1 tablespoon oil (or lard or bacon grease)
  • 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, diced (~1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon black pepper, ground
  • 2 teaspoons cumin, ground
  • 2 chipotle chilies in adobo sauce, chopped *
  • 1 tomato, diced (~1 cup)
  • 1 cup beef broth (or water)
  • 1/2 teaspoon oregano
  • salt to taste

directions

  1. Heat the oil in a large pan over medium-high heat.
  2. Toss the meat in the flour, add to the pan, and brown on all sides.
  3. Add the onion and cook until tender, about 5 minutes.
  4. Add the garlic, pepper, cumin, and chipotle chilies and cook until fragrant, about a minute.
  5. Add the tomatoes and cook until they start to release their juices and break down a bit, about 5 minutes.
  6. Add the broth, bring to a boil, reduce the heat, and simmer, covered, until the beef is falling-apart tender, about 2 hours, adding extra broth (or water) is needed OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.

Option: The flour is used to thicken the sauce and it can be omitted.
Tip: Use whole peppercorns and cumin seeds, toast them, and grind them to bring out more flavor and aroma!
Option: Instead of using fresh tomatoes, use canned/tinned diced tomatoes, or pureed tomatoes, or tomato sauce.
Option: The chili heat can be added in several ways! I like chipotle chilies in adobo because they are quick and easy along with that smokey goodness! You can replace them with chili powder, or diced jalapeno, or dried chilies (such as guajillo, chile de árbol, etc.) that have been toasted, soaked in just boiled water and pureed, etc.
Option: Add diced bell peppers.
Option: Add diced potatoes.
Option: Add extra broth (or water) if you desire a more stew/ sou like version!

Nutrition Facts: Calories 272, Fat 10g (Saturated 3g, Trans 0.4g), Cholesterol 107mg, Sodium 410mg, Carbs 7g (Fiber 0.9g, Sugars 1g), Protein 38g

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