Mexican Beef Stew
In honor of the advent of fall, a fabulous beef stew recipe from another one of my friends who is an excellent cook, Angie!
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.
3 hours | 30 min prep
SERVES 6
- 2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
- 4 tablespoons flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2-3 jalapeno peppers, seeded and minced
- 3 cups beef stock
- 2 tablespoons tomato paste
- 4 teaspoons cumin
- 1 teaspoon chili powder
- 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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