Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef stew meat 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 to the pot and cook until softened, about 3-5 minutes.
5. Add the minced garlic and cook for another minute.
6. Sprinkle the all-purpose flour over the onion and garlic mixture and stir to combine.
7. Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.
8. Add the diced tomatoes, chili powder, ground cumin, dried oregano, salt, and black pepper to the pot and stir to combine.
9. Return the beef to the pot and stir to coat with the sauce.
10. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid.
11. Cook for 1-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
12. Stir in the chopped fresh cilantro and serve hot with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the beef in the sauce
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 10g
- Protein: 32g
Substitutions for ingredients:
- You can use chicken or pork instead of beef stew meat.
- You can use chicken broth or vegetable broth instead of beef broth.
- You can use fresh diced tomatoes instead of canned.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use different spices to change the flavor profile, such as smoked paprika or chipotle powder.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- Browning the beef before simmering it in the sauce adds extra flavor and texture to the dish.
- Stir the pot occasionally while simmering to prevent the beef from sticking to the bottom.
- If the sauce is too thin, you can thicken it with a slurry of cornstarch and water.
Storage instructions:
- Store leftovers 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 sprinkle of fresh cilantro and a lime wedge on the side.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Corn tortillas
Suggested side dishes:
- Grilled vegetables
- Avocado salad
- Cucumber and tomato salad
Troubleshooting advice:
- If the sauce is too thick, you can thin it out with a little bit of water or broth.
- If the beef is tough, it may need to cook for longer 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 stew made with beef, tomatoes, and spices. It is often served with rice and beans.
Flavor profiles:
- Savory
- Spicy
- Tangy
Serving suggestions:
- Serve hot with rice, beans, and tortillas for a complete meal.
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Region: Mexican