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Carne Guisada II

SUBMITTED BY: KDBUNGARD PHOTO BY: Carrie Magill

"A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with mashed potatoes, rice, and/or homemade tortillas. Cooking time may be cut, but the meat will be less tender."

PREP TIME	15 Min
COOK TIME	12 Hrs
READY IN	12 Hrs 15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons cooking oil
1 pound beef stew meat
1/2 (6 ounce) can tomato paste
1 (10.5 ounce) can beef broth
1/2 cup water
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
salt to taste
2 serrano chile peppers, seeded and chopped
2 teaspoons cornstarch

READ REVIEWS (51)

DIRECTIONS

Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.

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REVIEWS

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Reviewed on Dec. 10, 2005 by DOMSMUM

This recipe has been a family staple for us for many years now. We love it! I just wanted to tell everyone that may review this recipe and others that when you review a recipe, if you do not follow that recipe exactly as written, and then don't like it, Please, don't review it. This recipe, as written, is delicious. We've served it to many friends and lots of company and it's been loved by all and the recipe requested. There are no Ro-Tel canned tomatoes in this recipe and I imagine any recipe using them would be awful. Please, if you are going to write a review of the recipe you should FOLLOW it and use the INGREDIENTS called for. I know that most of us are within a few minutes of a grocery store and those that aren't can learn to plan a little. This has been a pet peeve of mine ever since I joined allrecipes and all the bad reviews of recipes where people have changed the original should be removed. This Carne Guisada is fabulous and I'm making it tomorrow night for dinner and even my 7 year old loves it.

29 users found this review helpful

Reviewed on May 3, 2003 by DRAGONCAROUSEL

Wonderful recipe! Easy to adjust for those that dont like it to hot, or those that like it hotter.Easy to set up in a crock pot to cook all day, or over night. We love it!

5 users found this review helpful

Reviewed on Jan. 5, 2007 by Caroline C

I also made this in the crockpot - the meat was fork tender after about 8 hours on Low. I added more garlic, and a tiny splash of lime juice. It didn't need thickening, so I omitted the cornstarch. I served this over plain white rice, topped with a blob of sour cream, and fresh snipped cilantro. Good stuff. Thanks, Kelly!

4 users found this review helpful

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Recipe Submitter:

KDBUNGARD

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Galveston, Texas, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 380

Total Fat: 29.1g
Cholesterol: 76mg
Sodium: 483mg
Total Carbs: 6.7g
Dietary Fiber: 1.4g
Protein: 22.6g

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