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Carne Guisada

🇲🇽 Mexico

Servings: 4 Prep: 10 minutes Cook: 1 hour 10 minutes Total: 1 hour 20 minutes

Ingredients

  • 3 pounds beef chuck eye roast, cut into 1-inch cubes
  • salt and pepper, to taste
  • oil
  • 1 large onion, chopped
  • 1 large bell pepper, seeded, cored, and diced
  • 6 cloves garlic, minced
  • 4 large Roma tomatoes, diced
  • 4 tablespoons flour
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 2 large potatoes, peeled and cubed

Steps

  1. Season the beef with salt and pepper.
  2. Heat oil in a Dutch oven or wide pan over high heat. Sear beef in batches until browned; remove and set aside.
  3. Add more oil if needed, then sauté onions and bell peppers until softened. Add garlic and cook until fragrant.
  4. Add tomatoes, mashing with the back of a spoon, and cook until softened and juicy.
  5. Sprinkle in flour and stir to combine.
  6. Slowly pour in beef broth, whisking to prevent lumps. Bring to a boil until slightly thickened.
  7. Stir in tomato paste, chili powder, cumin, and oregano. Return the beef to the pan and mix well.
  8. Lower heat, cover, and simmer for 1 1/2 to 2 hours until the beef is fork tender, adding water in 1/2 cup increments if needed.
  9. Add potatoes and cook for 8 to 10 minutes until tender and the sauce has thickened.
  10. Season with salt and pepper to taste. Serve hot.

Source: www.kawalingpinoy.com