Chipotle Carne Guisada Beef Stew Meat Braised Wchipotle Recipes

CHIPOTLE CARNE GUISADA

Steps:

• In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer meat to a 3-qt. slow cooker. Stir in tomato sauce, water, chipotle peppers, adobo sauce, garlic, chili powder, cumin, bouillon, pepper and salt., Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with rice, flour tortillas, chopped tomatoes and shredded lettuce.

CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)

Steps:

• Season the beef stew meat with the cumin, salt and pepper. Set aside.
• In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
• Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
• Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.

BRAISED BEEF STEW

Steps:

• Heat the oil in a large Dutch oven or stockpot.
• Season the flour with salt and pepper.
• Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
• Brown the beef very well on all sides, then remove to a plate.
• Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
• Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
• Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
• Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
• Mix well, and bring to a simmer.
• Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
• Add the carrots and potatoes.
• Season with salt and pepper to taste.
• Cook for 30 minutes more, or until veggies are tender.

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.

CHIPOTLE BEEF STEW

Steps:

• Season beef to taste with salt and pepper.
• Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
• Add onion, garlic and cumin to skillet.
• Cook, stirring, until onion is tender, about 5 minutes.
• Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
• Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
• Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
• Check dish for salt and pepper, if needed.
• Serve in bowls with warmed flour tortillas, if desired.