Of the people currently reading this article, there are two types. Type one, the more common type probably, is asking themselves, what in the world is Carne Guisada? Did he mean Carne Asada? I've never heard of this stuff <read on>.
The second type is rocking back and forth in their chair, drooling a little bit, captured in a memory of the last time they had Carne Guisada. They'll finish reading this when they recover.
Right, but what is it? Essentially, it's a thick mexican beef stew (more Tex-Mex really). But it's so thick, you don't eat it by itself, you either eat it with flour tortillas (on the side, in a taco or in a burrito), or you eat it over rice (or, for breakfast, over scrambled eggs).
This recipe is designed to make a large portion, it's not something you can make just a little bit of really, however, it should freeze well. This will be different from other recipes you find for Carne Guisada online, because...well, how many different recipes would you find for Beef Stew..exactly.
I prefer this one because the flavors are great, and it turns out nice and thick.
- 3 lbs beef stew meat in 1" cubes (Chuck roast is good for this)
- 4-6 tablespoons of all purpose flour
- 1 large white onion, diced fine
- 2 cloves of garlic, chopped
- 3 cups of Beef Stock
- 2 tablespoons tomato paste
- 1.5 tablespoons ground cumin
- 1 teaspoon chili powder
- Salt and Pepper to taste
- 1 1/2 tablespoon vegetable oil
Place the flour in a large, one gallon zip lock bag, along with your salt and pepper. Add the stew meat and shake to coat. Heat the vegetable oil in a skillet over high heat. Transfer the stew meat to the skillet to brown it, cooking it about 3/4 done. While cooking it, add the cumin, chili powder, salt and pepper.
Transfer the browned stew meat to a crockpot with a slotted spoon, to leave all the liquid in the skillet. Next, add the onion to the skillet and begin to sweat it. After a few minutes, add the garlic.
As it cooks, begin to stir in the remaining flour a tablespoon at a time. If it gets too thick, add enough of the beef stock to thin it. Continue until you've incorporated all of the flour. You can do this quickly, you don't have to create a true roux, you just want the flour full incorporated in the liquid. When that's done, add that to the crockpot with the remainder of the beef stock and the tomato paste.
Cook on high for 4 and a 1/2 hours until the beef is falling apart tender (after 2 hours, you can taste test it, and add more salt if needed). Serve taco or burrito style over flour tortillas, or serve over rice (or scrambled eggs for breakfast).