Carne Guisada Recipe
Prep Time:
5 minutes
Cook Time:
1 hour, 50 minutes
Servings:
4 Servings
Ingredients
  • 2 to 2 ½ pounds beef stew meat, cut into ½-inch cubes
  • 2 small russet potatoes, peeled and cut into ½-inch cubes
  • 1 tablespoon vegetable oil
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • ¼ cup all-purpose flour
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon chili powder
  • 1 ½ teaspoons salt
  • 2 cups low-sodium chicken stock
Directions
  1. Cut the beef into ½-inch cubes.
  2. Cut the peeled potatoes into ½-inch cubes.
  3. Heat the vegetable oil in a large stockpot over medium heat.
  4. Add the beef in a single layer, and cook until browned on the bottom, about 2 to 3 minutes. Stir, and cook an additional 2 to 3 minutes until browned all over. (You may need to do this in two batches depending on the size of the pot.)
  5. Remove the beef, but leave any drippings.
  6. Add the yellow onion and green pepper. Cook until the onion is translucent, about 4 to 5 minutes.
  7. Add the beef back to the pot, along with the flour, cumin, oregano, chili powder, and salt. Stir to combine.
  8. Pour in the chicken stock, and add the potatoes.
  9. Bring the mixture to a boil, then reduce heat to low. Cover, and cook for 1 ½ hours, or until the beef is tender.
  10. Serve with tortillas, topped with pico de gallo.