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Stew: Carne Guisada




Source of Recipe


John Raven


Recipe Introduction


Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result.


List of Ingredients




2 lbs. Chuck roast, trimmed and cut in bite-size pieces
4 T Flour
2 T Canola oil
1 Large onion, chopped
1 C Chopped celery
3 or 4 Jalapeños, stems and seeds removed, chopped
2-½ C Beef stock
2 T Tomato paste
½ t Ground cumin
2 t Chili powder


Recipe



Preheat oven to 350°F.

Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.

In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.

Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours.

Makes 6 servings


NOTES: If you find the amount of jalapeños alarming, don't worry. The long, slow roasting process will mellow them quite a bit. Ancho chiles may be substituted for jalapenos.

PER SERVING: 451.0 calories, 30.8 g total fat, 10.8 g saturated fat, 101.3 mg cholesterol, 862.6 mg sodium, 10.1 g total carbohydrates, 1.8 g dietary fiber, 32.1 g protein, 57.2 mg calcium.