Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 jalapeno peppers, seeded and chopped
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups beef broth
- 1/4 cup tomato paste
- 1 tbsp cornstarch
- 1/4 cup water
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion, garlic, and jalapeno peppers to the pot and cook until softened, about 3-5 minutes.
5. Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot and stir to combine.
6. Add the beef broth and tomato paste to the pot and stir to combine.
7. Return the beef to the pot and bring the mixture to a simmer.
8. Reduce the heat to low, cover the pot, and simmer for 1-2 hours, or until the beef is tender.
9. In a small bowl, whisk together the cornstarch and water.
10. Add the cornstarch mixture to the pot and stir to combine.
11. Simmer for an additional 5-10 minutes, or until the sauce has thickened.
12. Serve hot, garnished with fresh cilantro (optional).
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the beef
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 10g
- Protein: 35g
- Sodium: 800mg
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.
- Jalapeno peppers can be substituted with serrano peppers or green bell peppers.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use different types of chili powder or peppers to adjust the level of spiciness.
- Add a can of black beans or kidney beans to the pot for extra protein and fiber.
Tips and Tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a sharp knife to cut the beef into bite-sized pieces.
- Stir the pot occasionally to prevent the beef from sticking to the bottom.
- Adjust the seasoning to taste before serving.
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 over medium heat until heated through.
Presentation Ideas:
- Serve the carne guisada in bowls with a side of rice or tortillas.
- Garnish with fresh cilantro or sliced jalapeno peppers.
Garnishes:
- Fresh cilantro
- Sliced jalapeno peppers
- Shredded cheese
- Sour cream
Pairings:
- Rice
- Tortillas
- Refried beans
- Guacamole
Suggested Side Dishes:
- Mexican rice
- Roasted vegetables
- Cornbread
Troubleshooting Advice:
- If the sauce is too thin, whisk together more cornstarch and water and add it to the pot.
- If the beef is tough, simmer for an additional 30 minutes to 1 hour until tender.
Food Safety Advice:
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover carne guisada in the refrigerator within 2 hours of cooking.
Food History:
- Carne guisada is a traditional Mexican beef stew that is typically made with beef, tomatoes, and spices.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot with a side of rice or tortillas.
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Region: Mexican