Carne Guisada Dominican Style Beef Stew Chef Zee Cooks Food

CARNE GUISADA | DOMINICAN STYLE BEEF STEW | CHEF ZEE COOKS

Steps:

• Combine sliced and peppers in a bowl. Add vinegar. Set aside
• In a large mixing bowl, add cubed steak and season with sofrito, Dominican Oregano, sazon, Chicken Bouillon/Adobo or salt of choice, black pepper, and fresh lime. Mix until everything is well combined. Let meat marinate for at 20 minutes or even overnight. Note-- if you're not using homemade sofrito feel free to substitute by adding diced onions, peppers, and garlic in stead.
• In a deep-sided skillet over medium heat, add olive oil (or oil of choice) along with 1 tsp of sugar in the center of pot. Let oil warm up until sugar begins to caramelize
• Once sugar has caramelize, carefully add the meat. Brown meat on all sides. Over time, the meat will begin to release its own juices. Afterwards, add water and add enough water so that covers the meat completely. Place lit on pot with a small opening for steam and pressure to release. Stew for about 25-30 minutes. Make sure to keep an eye on pot. If water dries up before meat has had a chance to tenderize, add more water.
• After 25-30 mins, check meat for tenderness. If meat is still tough, add more water stew some more. If it has reached softness and tenderness that you like, add tomato paste. Be sure to work in the tomato paste into the sauce. *Note: you want to make sure that you have enough sauce, almost like a gravy or au jus. Don't let sauce dry up too much. If it's dried up too much, simply add more water
• In the end, add sliced onions and peppers that have been sitting 1 tsp of white vinegar along with olives (optional). Mix until well combined with meat and turn off flame. Cover with lid for 5 minutes and steam will soften onions and peppers

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.