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How To Make Carne Guisada

How To Make Carne Guisada

How To Make Carne Guisada

The first time I had carne guisada I was in third grade. A classmate’s mom brought a big pot of homemade carne guisada along with a stack of flour tortillas. I have no idea why — this was not a regular occurrence — but we ate it, in class, on flimsy paper plates and I was crazy about it. At that moment, it was the best thing I’d ever eaten in my entire life. Her guisada was thick and beige, made with flour, chunks of beef that fell apart when you stabbed them with your fork, and big squares of green bell pepper, cooked until olive green and practically melting into the gravy.
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How To Make Carne Guisada

When the weather gets cold, I crave low and slow cooked meals, like this Carne Guisada.  Puerto Rican beef stew is one of my mom’s specialties, I always got super excited whenever she said this was on the menu.  Good carne guisada is like a warm belly hug, full of deliciously tender meat, potatoes, carrots and plenty of Latin spices.  This is a dish that requires some patience, but the wait is definitely worth it.   You’ll need a few Puerto Rican staples for this recipe, like adobo, sazon and sofrito; they’re essential flavor components in this dish.
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How To Make Carne Guisada

Instructions Season the beef cubes with 2 teaspoons of Adobo. Heat a Dutch oven to medium heat, then add the olive oil. In 2-3 batches, sear the beef for 3-5 minutes per side, in order to get some nice browning on the outside. Once the beef is browned, remove from the pan and set it aside. Add the onions and sofrito to the pan. Scrape the bottom of the pan with a wooden spoon to loosen the brown bits. Next, add the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves and Italian seasoning. Bring the mixture to a boil, then add the beef back in. Stir, then cover and reduce the heat to simmer. Cook the carne guisada for 2 hours, stirring occasionally. Next, add the potatoes, carrots, and olives, then cook for 30 minutes more. When the carrots and potatoes are tender, the carne guisada is done. Stir in the vinegar, then check the stew for seasoning. If it needs more salt, add a little bit more powdered chicken bouillon (this stuff is super salty, so use sparingly). Serve with white rice, tostones and a salad.
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How To Make Carne Guisada

Recipe by: RHONDA35 “In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.”
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How To Make Carne Guisada

“In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.”
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How To Make Carne Guisada

When it’s cold outside, nothing beats a hearty, satisfying bowl of stew. Carne Guisada, which translates to “stewed meat,” is a rich beef stew that will warm you from the inside out. The delicious Mexican stew relies on hands-off, low and slow cooking, where a large Dutch oven turns a less expensive cut of meat—chuck roast—into a flavorful stew. Like any classic braise, the meat becomes more tender and the flavors more concentrated with time and patience. And the beef simmered with jalapeño peppers, onions, celery, and spicy seasonings in a thick tomato paste makes for the perfect filling for burrito bowls or tacos. The aromas alone from this slow-cooked stew will make it hard to wait until serving time. This is a perfect make-ahead dish for entertaining friends and can be served as you would chili with these toppings: sour cream, store-bought salsa verde, sliced red jalapeños, or chopped green onions. Serve it in flour tortillas or spoon over rice to get more mileage out of this meal.

How To Make Carne Guisada

Do note that this is a recipe for Carne Guisada, which directly translated means “Stewed Beef.” It’s not meant to be shredded. It is bitesize pieces of meat in a thick gravy. If you make this in the crock pot, make sure you don’t accidentally break up the meat too much by over-stirring.
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How To Make Carne Guisada

I absolutely love carne guisada, but have never made it myself. I am once again between slow cookers, so I’ll have to make this in the oven. A couple of hours (maybe 3) at 325 degrees ought to do it, right?
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Hey JT! I always use Better Than Bouillon Beef Base, and yes, it really is 2 tablespoons. Sometimes other brands are much saltier, so be aware of that. This is the only kind I use. You can see a photo of the product in this Beef Barley Soup post. I hope you make the Carne Guisada! It’s a personal favorite!

I absolutely love carne guisada, but have never made it myself. I am once again between slow cookers, so I’ll have to make this in the oven. A couple of hours (maybe 3) at 325 degrees ought to do it, right? ★★★★★
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This is an easy Tejano version of the classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, etc. Or pick it all out of the pot with your fingers, I’m not gonna judge. 
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Carne Guisada? That’s actually coming from.. Texas, right? I’ve learnt this recipe from a friend of mine last time I was in USA and, coming back to England, I couldn’t wait to introduce it to my family. Frankly, it turned out to be a hit. Though I imagine it what it would taste like with grass-fed Texas beef meat.
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You guys remember these Traditional Tejano Pinto Beans? I’ve got the sister recipe for you today. This Carne Guisada is another recipe from my brother-in-law’s Tejana grandmother. It is so simple, and so good. All of the ingredients are pantry items that I always have on hand, except the meat, and even that I sometimes have tucked away in the freezer. Next time you see stew beef on sale, stock up.

Save recipe Ingredients Nutrition Servings 4 Units US 1 1⁄2 lbs round steaks 1 tablespoon vegetable oil 3 cups water 1⁄4 teaspoon dried oregano leaves 1 teaspoon cumin seed 1 teaspoon fresh ground black pepper 1 1⁄2 teaspoons salt 1 clove garlic, minced 1⁄2 green bell pepper, diced 1⁄2 onion, sliced 1 fresh tomato, diced 1⁄2 cup tomato sauce 1 tablespoon chili powder 1 teaspoon paprika 2 teaspoons all-purpose flour 2 tablespoons vegetable oil Advertisement Directions See How It’s Made Cube meat (about 1″), removing all fat and gristle. Sear meat in oil. Add water and cook on medium-low heat for about 30 minutes, stirring occasionally. Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly. Grind the hot cumin seeds with a mortar and pestle. Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat. Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes. Add tomato sauce, chili powder and paprika. Continue to simmer for another 15-20 minutes. While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat. Stir the flour and oil constantly until the flour turns a light golden brown (roux). Add the roux to the meat and continue to simmer for about another 30 minutes. Serve carne guisada with rice and beans and flour or corn tortillas. Note: can speed the cooking time by using a pressure cooker. Submit a Correction Advertisement
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Directions See How It’s Made Cube meat (about 1″), removing all fat and gristle. Sear meat in oil. Add water and cook on medium-low heat for about 30 minutes, stirring occasionally. Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly. Grind the hot cumin seeds with a mortar and pestle. Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat. Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes. Add tomato sauce, chili powder and paprika. Continue to simmer for another 15-20 minutes. While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat. Stir the flour and oil constantly until the flour turns a light golden brown (roux). Add the roux to the meat and continue to simmer for about another 30 minutes. Serve carne guisada with rice and beans and flour or corn tortillas. Note: can speed the cooking time by using a pressure cooker. Submit a Correction

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