Carne Guisada is a beloved dish in my home, and it holds a special place in South Texas cuisine. This Mexican-style beef stew takes me back to my childhood, when my mama would make it frequently. I prefer using chuck roast, as these slow-cooked chunks of beef become incredibly tender in a rich, flavorful gravy. My mama always ground her spices using a molcajete, and I follow her tradition. The blend of whole cumin, garlic, and peppercorn adds an extra layer of flavor. I always emphasize that great carne guisada begins with proper searing, toasting the flour and spices, and finishing with slow cooking to enhance the flavor. And let's not forget – love is an essential ingredient too! ❤️
#carneguisada
#beefstew
#rachelcookswithlove
#mexicanfood
INGREDIENTS ____________________
3 1/4 lbs. Chuck Roast (cubed 1 inch size)
(NOT shoulder roast)
3 Tbsp Canola oil
3/4 Medium Onion (diced small)
3/4 Medium Green Bell Pepper (small dice)
1 3/4 tsp Whole Cumin
1 tsp Black Peppercorn
3 Large Garlic Cloves
2-3 Tbsp AP Flour ( i used 3)
2 Large Roma Tomatoes (diced)
1 C. Water for Molcajete
2-3 tsp Chili Powder (I used 3 tsp)
https://youtu.be/-Bm7-2SiwrM?si=3klgosH5UkrH5p8T
3 Tbsp Tomato Sauce
3 tsp Better than Bouillon Beef Flavor
1 3/4 C. Water
Salt as needed
SIDES________________________
Mexican Rice
https://youtu.be/jhsl44ckhOk?si=sp0OfbfLDx1aSOKh
Refried Beans
Flour Tortillas
https://youtu.be/n-LIYn5GpME?si=VD-8IFOHBpVn1qtI
Simple Salad
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.