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
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 DE RES GUISADA - DOMINICAN BEEF STEW
This is Dominican style beef stew perfect for a hearty meal. It's also how we make bistec encebollado if you leave out the tomato paste!
Provided by In the Kitchen with Jonny
Categories Keto Budget-Friendly Low-Carb Comfort Food Nut-Free Dairy-Free Shellfish-Free Full Meal Egg-Free Winter Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Stove
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Cut the Beef (2 pound) into 1 inch pieces.
- Juice the Lime (1).
- Crush the Garlic (4 clove) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 teaspoon).
- In a large bowl, add beef and season with Chicken Bouillon Powder (2 teaspoon), Onion Powder (2 teaspoon), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 teaspoon), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it's not necessary.
- In a large pot over medium high heat, add Cooking Oil (2 tablespoon) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.
- When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.
- Slice the Onion (1/2).
- Slice the Cubanelle Pepper (1/2).
- Slice the Red Bell Pepper (1/2).
- Chop the Fresh Cilantro (to taste).
- Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (4 tablespoon) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.
- Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!
Nutrition Facts : Calories 107 calories, Protein 12.2 g, Fat 5.4 g, Sodium 122.1 mg, SaturatedFat 1.6 g, TransFat 0.1 g, Cholesterol 39.2 mg, Carbohydrate 3.0 g, Fiber 0.5 g, Sugar 1.2 g, UnsaturatedFat 3.7 g
CARNE GUISADO (GUISADO DE RES)
This makes absolutely delicious and tender meat. I like to serve it with soft corn tortillas, pico de gallo, sour cream, cilantro, slices of avocado, and homemade salsa. It's great over rice and right out of the pan. This is definitely a 5 star recipe and SOOO easy.
Provided by MissMia
Categories Mexican
Time 3h15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 930.9, Carbohydrate 9.7, Fiber 1.6, Sugar 2.5, Protein 53.1
[RECIPE + VIDEO] RES GUISADA (DOMINICAN-STYLE BRAISED BEEF)
Learn how to make res guisada a tender, flavorful Dominican braised beef dish that is one of favorite classics.
Provided by Clara Gonzalez
Categories Lunch
Time 1h10m
Number Of Ingredients 12
Steps:
- Seasoning the meat: Season the meat with pepper, oregano, and a teaspoon of salt. Add the lime juice to the meat. Stir to coat all the meat with the seasonings.Let it rest for 20 minutes in the refrigerator (see notes).
- Browning the meat: Heat the oil in a heavy-bottomed pot over high heat and add the meat and brown.
- Cooking the meat: Add 4 tablespoons of water, stir and cover. Lower the heat to medium-low.Repeat the process of adding water, stirring, and cooking covered until the meat is very tender, being careful not to burn it.This process can take 35 mins. to 1½ hours depending on the meat (see notes).
- Cooking vegetables: Once the meat is tender, add peppers, onion, tomatoes, and garlic. Stir, then cook covered until the vegetables are soft.
- Making sauce: Add the tomato sauce and 1 cup of water and let it reduce to obtain a light sauce.Season with salt to taste, and sprinkle with the parsley. Remove from heat.
- Serving: Serve with arroz blanco, a side dish (or salad), and beans. It also goes great with moro de habichuelas (Dominican rice and beans).
Nutrition Facts : Calories 464 kcal, Carbohydrate 8 g, Protein 28 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 107 mg, Sodium 708 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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.
GUISADO DE BISTEC CON PAPAS
Make and share this Guisado De Bistec Con Papas recipe from Food.com.
Provided by Carrlin
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
- Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
- In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
- Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
- Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.
Nutrition Facts : Calories 455.1, Fat 23.5, SaturatedFat 9.2, Cholesterol 78.3, Sodium 176.5, Carbohydrate 35.9, Fiber 6.5, Sugar 1.9, Protein 25.8
GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE
Make and share this Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce recipe from Food.com.
Provided by mariposa13
Categories Steak
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the sliced flank steak into small pieces about the size of postage stamps.
- Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
- Dice the potatoes into small cubes and place them in a microwave safe bowl.
- Microwave the potatoes 2-3 minutes on high until almost done.
- Add the potatoes to the meat.
- Add 1 cup fresh cilantro to the meat.
- In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
- Add this mixture to the meat along with 2 cups of tomato puree.
- Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
- Now prepare the jalapeno salsa to be served on the side.
- Place 5 jalapenos and 3 plum tomatoes on baking sheet.
- Preheat oven to broil and broil, turning, until blackened.
- Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
- Serve with rice and beans and enjoy!
Nutrition Facts : Calories 842.7, Fat 36.5, SaturatedFat 12.8, Cholesterol 231.3, Sodium 299.3, Carbohydrate 49.3, Fiber 8.9, Sugar 12.6, Protein 80.2
SOUTH TEXAS CARNE GUISADA
In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.
Provided by RHONDA35
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
- Continue cooking, stirring often, until the meat is tender, about 30 minutes.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 11.8 g, Cholesterol 80.7 mg, Fat 16.9 g, Fiber 3 g, Protein 27.4 g, SaturatedFat 6 g, Sodium 456.5 mg, Sugar 5.8 g
POLLO GUISADO
A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.
Provided by audball
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
- Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
- Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 14.3 g, Cholesterol 47.6 mg, Fat 16 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 3.5 g, Sodium 1339.4 mg, Sugar 2.4 g
GUISADO IRLANDéS DE CARNE DE RES
Provided by My Food and Family
Categories Recetas para fiestas y vacaciones
Time 1h30m
Yield 6 porciones
Number Of Ingredients 10
Steps:
- Reboza la carne en la harina. Calienta el aceite en una olla tipo Dutch oven o en una sartén grande y profunda a fuego medio-alto. Añade la carne y la cebolla; cocina revolviéndolas de 6 a 8 min. o hasta que estén parejamente doradas. Incorpora el caldo, los tomates y la mezcla para aderezo. Deja que hierva, revolviéndolo de vez en cuando; tapa la sartén. Cocínalo a fuego bajo durante 15 min., revolviendo de vez en cuando.
- Agrega las papas y las zanahorias; cocina esto tapado y a fuego lento durante 45 min. o hasta que la carne esté blanda y la salsa, espesa: Destapa el guisado a los 30 min. y recuerda revolverlo de vez en cuando.
- Sírvelo con los fideos.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GUISADO DE CARNE DE RES EN OLLA DE COCCIóN LENTA
¿Te imaginas lo contenta que estarías si al volver a casa entras y te huele a guisado de carne? ¿Por qué no probar?
Provided by My Food and Family
Categories Recetas de cena
Time 8h10m
Yield 10 porciones
Number Of Ingredients 7
Steps:
- Mezcla bien los 3 primeros ingredientes.
- Coloca la carne en la olla de cocción lenta; ponle las verduras (vegetales) y la salsa. Pon la tapa.
- Cocina la carne a fuego BAJO de 8 a 9 horas (o a fuego ALTO de 6 a 7 horas).
Nutrition Facts : Calories 270, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RIO GRANDE VALLEY STYLE CARNE GUISADA
This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.
Provided by PanNan
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cube meat (about 1"), removing all fat and gristle.
- Sear meat in oil.
- Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
- Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
- Grind the hot cumin seeds with a mortar and pestle.
- Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
- Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
- Add tomato sauce, chili powder and paprika.
- Continue to simmer for another 15-20 minutes.
- While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
- Stir the flour and oil constantly until the flour turns a light golden brown (roux).
- Add the roux to the meat and continue to simmer for about another 30 minutes.
- Serve carne guisada with rice and beans and flour or corn tortillas.
- Note: can speed the cooking time by using a pressure cooker.
Nutrition Facts : Calories 454.8, Fat 30.5, SaturatedFat 9.2, Cholesterol 124.2, Sodium 1170, Carbohydrate 8, Fiber 2.5, Sugar 3.3, Protein 36.9
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