Love carne guisada? If you don't have time to make Sylvia Casare's carne guisada recipe (it's a few steps, but so worth it!), try this easier version of Mexican beef stew. Serve with tortillas or over rice.
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour and 55 minutes
Servings: 6
- 3 pounds beef stew meat
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped (optional)
- 3 tablespoons tomato sauce
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons salt
- black pepper, to taste
- 2 tablespoons flour
- 1 cup chicken broth
- chopped cilantro and chopped onion, for garnish (optional)
Here's how to make it:
- Heat the olive oil in a large soup pot. Brown the stew meat.
- Add the onions, bell pepper, garlic, cumin, tomato sauce, salt and pepper, to taste. Stir to combine.
- Sprinkle the flour over the mixture. Mix well.
- Add the chicken broth. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours or until meat is very tender. Add more salt and pepper, if needed. Garnish with chopped onion and cilantro, if desired.
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