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Carne Guisada

Carne Guisada

Jenn’s Recipes Made Easy!
Mexican Beef Stew
5 from 1 vote
Course Dinner, Game Day, Holiday
Cuisine Mexican

Equipment

Dutch Oven

Ingredients
  

  • 2 dried ancho chilies stemmed and seeded
  • 4 lbs bonless beef chuck roast trimmed of extra fat, cut into 1 ½ in cubes
  • 2 tbsp. Vegetable Oil
  • 2 Small Yellow onion chopped fine
  • 3 Garlic Cloves minced
  • 1-2 Jalapeños minced
  • 1 tbsp. Dried Oregano
  • tsp Ground Cumin
  • ¼ tsp cinnamon
  • 2 tbsp. All Purpose Flour
  • 3 cups Beef Broth
  • 1 14.5 oz diced tomatoes
  • lbs. Red Potatoes un-peeled, cut into 1½ inch pieces
  • 1 Red Bell Pepper cut into 1 inch pieces
  • 1 Green Bell Pepper cut into 1 inch pieces
  • 1 cup green olives pitted and chopped coarse
  • ¼ -1 cup Cilantro
  • Salt and Pepper to taste

Directions
 

  • Adjust oven rack to lower middle position and heat oven to 325° F
  • In large Dutch Oven over medium heat toast the ancho chilis for 5-6 minutes. once done move to plate and set aside.
  • Pat beef cubes dry with paper towel and season with salt and pepper to taste.
  • Heat 1 tablespoon oil in empty dutch oven, over medium heat until just smoking. Brown half of the meat on all sides, 7-10 minutes. Transfer to plate and continue with the other half of the meat.
  • Add onions and ¼ teaspoon salt to the fat that is left in the pan, cook until softend about 5-6 minutes. Stir in garlic, jalapeno, oregano, cumin and cinnamon and cook until fragrant. about 30 seconds more.
  • Stir in the flour and cook for 1-2 minutes to cook out the flour taste, stiring with the onions and other ingredients.
  • Slowly whisk in the beef broth, scraping up any browned bits on the bottom. Add in the tomatoes, and their juices and add the toasted ancho chilies and bring to a simmer.
  • Add in the beef and all the juices from the plate, cover and transfer to the oven, cook for 1 hour.
  • Add in potatoes and bell peppers, cover and continue cooking for another 1-1½ hours longer, until beef and potatoes are tender.
  • Remove pot from oven and discard the ancho chilies, stir in the olives and let sit until they are heated through, about 3-5 minutes. Add in cilantro and season with salt and pepper.

Notes

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Céline-S.
Céline-S.
1 month ago

parece delicioso cariña