Mexican Beef And Tomatillo Stew Entomatado De Res Food
CARNE GUISADA (MEXICAN BEEF STEW)
A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.
Provided by EdsGirlAngie
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
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.
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- Heat the vegetable oil in an instant pot or other electric pressure cooker on the Sauté setting until the oil shimmers and just starts to smoke. (medium heat for a stovetop PC). While the pot heats, sprinkle the beef cubes with ¾ teaspoon salt. Sear the beef in three batches; add ⅓ of the beef to the pot and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Remove the browned beef to a bowl, add the second batch of the beef to the pot, and sear until browned on one side, about 3 more minutes. Remove the browned beef to the bowl and brown the last batch of beef, , about 3 more minutes, moving it to the bowl when done.
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- Lock the lid on the pressure cooker and pressure cook at high pressure for 15 minutes in an Instant Pot or other electric PC, or for 12 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot.) When the cooking time finishes, let the pressure come down naturally, about 20 more minutes. (After 20 minutes you can quick release any remaining pressure if you are in a hurry.)
- Unlock the pressure cooker lid. Scoop out four of the potatoes, roughly mash them with a fork, then stir them back into the stew to thicken. To serve, fill a bowl with stew, top with a few jalapeño slices, and sprinkle with pumpkin seeds and minced cilantro. Pass tortillas at the table to dip in the stew, and enjoy!
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