CARNE GUISADA (STEWED BEEF)
Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.
Provided by Von Diaz
Categories meat, soups and stews, vegetables, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
- Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
- Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
- Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
- Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
- Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
- Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
- Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
- Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.
AUTHENTIC CARNE GUISADA
A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.
Provided by stimied
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
- Add onion and garlic and cook until onions are translucent.
- Add stock, chili powder, comino, salt, and pepper.
- Bring to a simmer and cook for 2-3 hours or until beef is very tender.
- In a separate skillet mix flour and oil together to form a roux.
- Cook over medium high heat until a dark beige color, about 5 minutes.
- Be careful not to let it burn.
- Carefully add roux to stewed beef.
- Be very careful because it can splatter.
- Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
- Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
CARNE GUISADA (MEXICAN BEEF STEW)
A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.
Provided by EdsGirlAngie
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
- Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
- Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
- Serve as is, or on rice, or folded into warm tortillas.
MOM'S CARNE GUISADA
A delicious and easy Mexican style stewed meat recipe that I got from my Mom. Sometimes I also add mushrooms and stewed tomatoes. Try serving over steamed rice, or in burritos!
Provided by B. Espinoza
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
- Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 4.3 g, Cholesterol 76 mg, Fat 20.6 g, Fiber 0.7 g, Protein 22.4 g, SaturatedFat 7.3 g, Sodium 61.9 mg, Sugar 1.2 g
CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)
Tender and stick to your ribs meal. The Goya Sazon is in most food stores in the Mexican isle next to the powder spices in a small yellow/orange box but you can most certainly find it in Mexican specialty stores.
Provided by Chef Sarita in Aust
Categories Meat
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Season the beef stew meat with the cumin, salt and pepper. Set aside.
- In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
- Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
- Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.
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SMOKY CHILI BRAISED BEEF (CARNE GUISADA) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (2)Total Time 2 hrs 20 minsCategory Main CourseCalories 331 per serving
- Combine chili powder, smoked paprika, oregano, cumin, cayenne, salt, and black pepper in a small bowl and set seasoning mix aside
- Cut beef stew meat down into 1-inch bite sized cubes. Add two tablespoons oil to a large Dutch oven and place over MEDIUM-HIGH heat. Add half of the beef cubes to the hot oil and sprinkle with about ⅓ of the seasoning mix. Cook, stirring as needed, until browned on all sides, about 6 to 8 minutes. If the spices begin to burn, reduce the heat under the Dutch oven a bit and keep stirring. Transfer the beef to a plate and set aside. Repeat with remaining beef, adding additional oil, if needed, and another ⅓ of the seasoning mix (reserve remaining seasoning mix for later) .
- Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add garlic and cook for just another minute or until fragrant. Add the tomato paste and cook another minute or two and then add the tomato sauce, beef broth, and remaining seasoning mix and stir until well combined. Let sauce simmer for two to three minutes. Return beef to the pan, bring sauce to a low boil, then reduce heat to LOW. Cover and simmer for 1 ½ to 2 hours, or until beef is fork tender.
- Meanwhile, place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to MEDIUM-LOW and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.
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