Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into small cubes
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
5. Sprinkle the flour over the onion and garlic and stir to combine.
6. Gradually pour in the beef broth, stirring constantly to prevent lumps.
7. Add the diced tomatoes, chili powder, cumin, oregano, salt, and pepper to the pot and stir to combine.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Reduce the heat to low, cover the pot with a lid, and let the carne guisada simmer for 1-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
10. Stir in the chopped cilantro and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 9g
- Protein: 29g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add diced potatoes, carrots, or bell peppers to the pot for a heartier stew.
- Use pork or chicken instead of beef for a different flavor.
- Add a can of black beans or kidney beans for extra protein and fiber.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding in the pot and ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onion and garlic.
- Let the carne guisada simmer for at least an hour to allow the flavors to meld together and the beef to become tender.
Storage instructions:
- Store leftover carne guisada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the carne guisada in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the carne guisada in bowls with a side of rice or tortillas.
- Garnish with additional chopped cilantro or shredded cheese.
Pairings:
- Serve with a side of Mexican rice and refried beans for a complete meal.
- Pair with a cold beer or margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
- Tortillas
Troubleshooting advice:
- If the sauce is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the pot. Let simmer for a few minutes until the sauce thickens.
- If the beef is tough, let it simmer for an additional 30 minutes to an hour until it becomes tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Carne guisada is a traditional Mexican beef stew that has been enjoyed for generations.
Flavor profiles:
- This dish is savory and slightly spicy, with a rich tomato-based sauce and tender chunks of beef.
Serving suggestions:
- Serve hot with a side of rice or tortillas for a complete meal.
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Region: Mexican