Carne Guisado Colombian Stewed Beef Food

CARNE GUISADA (LATIN BEEF STEW)

Steps:

• In a large dutch oven or heavy pot, heat oil over medium heat.
• Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
• Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
• Cover and simmer on low heat 1 1/2 hours.
• Test to make sure beef is tender, if not cook another 15 minutes.
• Add potatoes and cook until soft, about 20 minutes depending on the size.
• In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté; about 2 - 3 minutes.
• Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes stirring.
• Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
• Cover pressure cooker; when the lid is locked, cook high pressure 45 minutes. Quick release.
• Add the potatoes, cover and cook on high pressure about 8 minutes, or until tender. Quick release and serve.

TRADITIONAL TEJANO CARNE GUISADA (BRAISED BEEF FOR TACOS)

Steps:

• Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
• Salt and pepper the beef chunks.
• Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
• Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.
• Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
• Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
• Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
• Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
• Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
• To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
• It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
• Don't add 3 cups of water! Read on:
• Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.
• Cook on low for 6-7 hours.
• Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it's at a consistency you like, you can skip that step.
• It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.

CARNE GUISADA

Steps:

• In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

CARNE GUISADO - COLOMBIAN STEWED BEEF

Steps:

• Heat the oil in a skillet and sauté flank steak until browned.
• Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
• Add the flank steak, water, bouillon, salt and pepper.
• Allow to simmer on low until tender and meat pulls apart with a fork.
• Pull the steak apart into bite sized pieces.
• Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
• Enjoy!

CARNE GUISADO (GUISADO DE RES)

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.