Carne Guisada
By Matthew FairmanPublished on June 21, 2017
Time
3¼ hours
Yield
Serves 8 to 10
Ingredients
Before You Begin
Note that you are browning only half the beef in step 1. If your Dutch oven holds less than 6 quarts, you may need to brown the beef in batches to avoid overcrowding the pot. This recipe yields enough filling for about 24 tacos.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until browned on all sides, 7 to 10 minutes; transfer to plate.
- Reduce heat to medium-low, add onions and 1 teaspoon salt to pot, and cook until softened, about 5 minutes. Stir in tomato paste, garlic, chili powder, oregano, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in tomatoes and broth and bring to simmer, scraping up any browned bits. Stir in all of beef and any accumulated juices. Cover, transfer pot to oven, and cook for 1 1/2 hours.
- Remove pot from oven and stir in potatoes and bell peppers. Cover, return pot to oven, and continue to cook until beef and potatoes are tender, about 45 minutes longer.
- Season with salt and pepper to taste. Spoon small amount of stew into center of each tortilla, top with cilantro, and serve with lime wedges.
Time
3¼ hoursYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
Carne guisada is enjoyed in many Latin American countries, and the Mexican version has become an iconic comfort food in Texas. We set out to create a flavorful and intensely satisfying Tex-Mex-style beef stew with balanced flavors of beef, tomato, chiles, and warm spices. Instead of relying on traditional fresh and dried chiles to add heat and flavor, we used a delicious mix of chili powder, oregano, cumin, and coriander. Choosing chicken broth for our braising liquid let the flavor of the meltingly tender beef chuck shine, and adding the potatoes and bell peppers partway through cooking guaranteed tender but not disintegrated vegetables. Finally, cutting back on the amount of liquid and adding a tablespoon of flour gave our stew the perfect texture, making it equally delicious as a taco filling or served on a plate with beans and rice.
Before You Begin
Note that you are browning only half the beef in step 1. If your Dutch oven holds less than 6 quarts, you may need to brown the beef in batches to avoid overcrowding the pot. This recipe yields enough filling for about 24 tacos.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until browned on all sides, 7 to 10 minutes; transfer to plate.
- Reduce heat to medium-low, add onions and 1 teaspoon salt to pot, and cook until softened, about 5 minutes. Stir in tomato paste, garlic, chili powder, oregano, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in tomatoes and broth and bring to simmer, scraping up any browned bits. Stir in all of beef and any accumulated juices. Cover, transfer pot to oven, and cook for 1 1/2 hours.
- Remove pot from oven and stir in potatoes and bell peppers. Cover, return pot to oven, and continue to cook until beef and potatoes are tender, about 45 minutes longer.
- Season with salt and pepper to taste. Spoon small amount of stew into center of each tortilla, top with cilantro, and serve with lime wedges.
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