Carne Guisada
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
6
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Course
Main Course
Carne Guisada
Report
This hearty Carne Guisada features tender chunks of beef cooked until tender and served in a flavorful brown gravy. This Mexican beef stew recipe is effortless and made with simple ingredients. Serve it with rice, refried beans, and warmed tortillas, or use it as a taco filling!
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Ingredients
- 2 tablespoons avocado oil
- 3 pounds stew meat
- ¼ cup white onion minced
- 1 Jalapeño seeds and membranes removed, minced
- 4 cloves garlic minced
- 2 tablespoons flour
- 2 cups beef broth
- ¼ cup tomato sauce
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- 8 flour tortillas
Toppings
- fresh cilantro
- Lime wedges
- Pico de Gallo
- sour cream or Mexican Crema
Instructions
- Pat the meat dry with paper towels and sprinkle with salt and pepper.
- Heat oil in a large skillet or dutch oven. Working in batches add the stew meat, cooking on each side for 2-3 minutes to sear. Be careful not to crowd the pan. Continue until all meat has been seared and meat removed from the skillet.
- Add the onion and jalapeno to the skillet and cook until softened. Add the garlic and cook an additional 30 seconds.
- Stir in the flour and cook for 2-3 minutes.
- Pour in the beef broth and use a wooden spoon to scrape the bottom of the pan to remove any stuck bits.
- Add the tomato sauce, and spices. Stir together to combine. Add in the bay leaves.
- Bring to a simmer, cover and reduce heat to low, cook for 30 minutes until beef is tender. (beef is not shredded but served in chunks).
- Remove bay leaves and top with fresh diced cilantro.
- Heat comal or medium skillet over low/medium heat and toast fresh flour tortillas until lightly charred.
- Serve carne guisada with the flour tortillas, pico de gallo, lime wedges and sour cream.
Equipments used:
Notes
- Cuts of beef that can be used:
- Storage Information:
- chuck roast
- stew meat
- top round
- rump roast
- eye round roast
- Storage: store in a sealed container in the refrigerator for 3-4 days.
- Freezing: allow to cool to room temperature, then pour into a freezer safe container that has an airtight seal. This can be stored in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.
- Reheating: pour the carne guisada into a dutch oven or pot and heat over medium heat for 7-10 minutes until warmed through.
Nutrition Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
24g
(8%)
Protein
55g
(110%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
141mg
(47%)
Sodium
1544mg
(64%)
Potassium
932mg
(27%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
77IU
(2%)
Vitamin C
5mg
(6%)
Calcium
118mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 55g | 110% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 141mg | 47% |
| Sodium | 1544mg | 64% |
| Potassium | 932mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 118mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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