6 Point Carne Guisada Latin Beef Stew Recipes

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.

CROCK POT CARNE GUISADA (LATIN BEEF STEW)

Steps:

• Heat a large nonstick skillet over medium heat.
• Add 1 teaspoon of oil, scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt.
• Cook another 2 minutes, then place in the slow cooker.
• Wipe the skillet, add remaining oil and increase the heat to medium high.
• Add the beef and brown on all side, about 4 minutes.
• Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.
• Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt.
• Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.

6 POINT 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.

AUTHENTIC CARNE GUISADA

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 (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.