Beef Stew Mexican Cowboy Stew Or Carne Guisada Food

CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• 1. Gather your ingredients.
• 2. Rinse off the beef cubes and pat dry. Place flour in a bag or bowl and coat the beef cubes. Next, heat your oil in a pan and brown the meat for about 5 minutes and then place in your crockpot.
• 3. Next, saute your onions, garlic and bell peppers. Pour your bottle of beer over the meat in the crock pot and then add your sauteed vegetable. Next, add the rest of your ingredients. No need to cut up the chipotle or serranos as they break down while cooking. Cook this on low and slow for 8 to 10 hours. Serve in warm flour tortillas with shredded cheese and a small dollop of sour cream if desired or a squeeze of lime and fresh cilantro. (This is a thick stew, so if it's not thick enough add a mixture of flour and water.)
• 4. SUPREME TACO: Alright, now if you really want this Carne Guisada to go along way you can make a Supreme Taco and the base starts with refried beans.
• 5. SUPREME TACO: Heat the beans in a skillet until nice and hot. Then, spread the beans out on the flour tortilla.
• 6. SUPREME TACO: Add your Carne Guisada on top of beans, maybe 4 pieces of meat and a generous amount of Mexican cheese blend. Next, add sour cream and some fresh chopped cilantro. Now, if you are going to make this for a larger crowd make up the tacos yourself and wrap then in a square piece of tinfoil. You can get a nice big box of already cut square tinfoil at Sam's Club. When you wrap them up the cheese is going to melt and they are just wonderful.
• 7. 11-26-13 ---Made this for Girl's Night In which was perfect for the chilli night we had here in Ohio. I served it with some Mexican rice, warmed tortillas and a non-alcoholic Sangria. We had a broccoli salad before and apple dumplings w/vanilla ice cream for dessert.
• 8. 10/20/14 --- Cooked up my Carne Guisada in my Ninja as I had to get it done faster than I usually do with a 8 to 10 hr cook in the traditional crock-pot. I was able to cook it up in 4 1/2 hours. I served it with Mexican rice, cheesy dip & chips for dinner.

CARNE GUISADA (MEXICAN BEEF STEW)

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.

BEEF STEW (MEXICAN COWBOY STEW OR CARNE GUISADA)

Steps:

• Cut meat in cubes and brown in hot oil.
• Grind spices and garlic in mortar (molcajete) and add a small amount of water to pour out of the mortar.
• Add mixture from mortar, tomato sauce, and enough water to cover sauteed meat.
• Simmer for 30-40 minutes (I cook at least 2 hours).
• Blend flour and water. Stir into meat to make gravy.
• Simmer 10 minutes.
• Serve with warm flour tortillas.

CROCK POT CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• 1. Place stew meat, 1/2 cup water, salt and pepper in crock pot.
• 2. Drain juice from tomatoes into measuring cup.
• 3. Add tomatoes, garlic, onions and potatoes to crock pot.
• 4. Combine juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
• 5. Add salt and pepper to taste.
• 6. Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
• 7. Great served with warm flour tortillas.

CARNE GUISADA

Steps:

• Heat oil in a large saucepan over medium high heat, and cook beef until evenly brown.
• Pour off excess fat and then stir in tomato paste, beef broth and water.
• Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.
• Reduce heat, and simmer (or place in a crockpot on low setting) for 8 to 12 hours--the longer you allow it to cook, the more tender the beef will be.
• Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
• Serve with Mexican rice and/or homemade tortillas.