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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.
· 2 pounds chuck roast, trimmed and cut in bite-size pieces
· 4 tablespoons all-purpose flour
· 2 tablespoons canola oil
· 1 large onion, chopped
· 1 cup chopped celery
· 3 or 4 jalapeños, stems and seeds removed, chopped
· 2-1/2 cups beef stock
· 2 tablespoons tomato paste
· 1/2 teaspoon ground cumin
· 2 teaspoons chili powder
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. Cook for 2 hours. Makes 6 servings
· 2 pounds chuck roast, trimmed and cut in bite-size pieces
· 4 tablespoons all-purpose flour
· 2 tablespoons canola oil
· 1 large onion, chopped
· 1 cup chopped celery
· 3 or 4 jalapeños, stems and seeds removed, chopped
· 2-1/2 cups beef stock
· 2 tablespoons tomato paste
· 1/2 teaspoon ground cumin
· 2 teaspoons chili powder
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. Cook for 2 hours. Makes 6 servings
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