Tex Mex Beef Stew / Carne Guisada Recipe

Beef Mexican recipes:

2 pounds of chuck roast with excess fat removed and cut into chunks.

Veggies
1/2 large onion diced
2 roma tomatoes diced
2 jalapeno peppers finely diced
4 cloves garlic minced

Spices
1 bay leaf
1/2 tablespoon cumin
1 teaspoon Mexican oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Working in batches brown the meat in hot oil and remove from pan.

If needed add more oil to a pan and add veggies and spices. As veggies start to release moister scrape the bottom of the pan to release brown bits. After brown bits are released return meat to pan, reduce heat to medium-low and cover, simmer for a minimum of 2 hours but 4 or 5 is better. 30 minutes before serving to add a handful of cilantro, cook until stew is desired thickness.

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