Reviewed: Mar. 22, 2013

I did not like the tomato paste in it. After three hours of cooking, I couldn't stand the smell anymore so I dumped most of the sauce and added more broth back in and substituted sofrito instead. I will make this recipe again but use sofrito instead of tomato paste.

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Reviewer:

JessPin

Reviewed: Feb. 23, 2013

Search for stew meat recipes were on again! And we have a winner!!! I cooked mine in a slow cooker for 6 1/2 hours on low but only after I dredged the meat in seasoned flour (flour, garlic powder, salt & pepper) and browned it to give it a crust. I then followed everything else as stated. Served it over jasmine rice, with shredded lettuce. tomato, cilantro. green onion & reduced fat Mexican cheese blend & corn tortillas. It was a hit! The meat was so wonderfully tender and flavorful! Will make this again!

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Reviewer:

MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 19, 2012

I love it but I put green & red bell pepper & used jalapenos instead of serranos & put onoin in it. It was great!!!!!!!!!!!!!!!!

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Reviewer:

Chrissie (Duchess)

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Reviewed: May 23, 2012

Husband said "Now that is the way Carne Guisada should taste." Need I saw more!!!

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Reviewer:

Heaven

Living In: Lorena, Texas, USA

Reviewed: May 20, 2012

I think I really messed up on this one. Made it in the slow cooker, but instead of Serrano chiles, I used a whole can of chipotles in adobo sauce. The meat. was super-tender, but it was so spicy we had to drown it in sour cream and smother it with cheese. The flavor was good, once you got around the spiciness of chipotle overkill. Not Bao's fault; my fault. Served with the Sweet Corn Tomalito on this site. Would make again, with major retooling.

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Feb. 12, 2012

Killer Killer Killer Stuff! I don't get lower ratings - I thought (change that to *we*) this stuff just rocked. Made exctly as directed with exception of scaling back a bit on tomato paste by about a heaping tablespoon or so and didn't need to use cornstarch to thicken. We served with refried beans, lotsa cheese, a small green salad, and fresh corn tortillas to scoop it up with. Yum! Oh -one more side note: I didn't use crockpot - just seared beef, then pretty much braised on stovetop for 3 or 4 hours.

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Feb. 2, 2012

Very good. I followed the directions exactly, cooked it in a slow cooker and threw in 1C of water and 3/4C of orzo for the last 30mins. Hearty and yummy. May look at adding vegis or something else to this next time, but good as-is...

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Reviewer:

nhahno

Reviewed: Aug. 1, 2011

Really tasty. I even tweaked it a bit. Becasue we like everything hotter/spicier..I added 5 peppers. I used 2lbs of stew meat and the whole can of tomato paste and a can and a half of broth. Cooked in crockpot for 8 hrs after browning stew meat. It was really tasty. But I would stick w/ the 1 lb recipe...doubling it made too much.

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Reviewer:

Cass_rp

Reviewed: Jul. 9, 2011

This was pretty good and easy. I didn't need to cook it for the 8-12 hours stated in the recipe. Mine probably cooked 3 hours and was tender. I forgot to put the beef broth in- it was sitting on the counter and couldn't figure out why the liquid evaporated so fast and ended up adding 2 cups of water and the rest of the paste. I started without the lid on and after the liquid evaporated so quickly I put the lid on and simmered the rest of the time with the lid on. No need for the corn starch as mine thickened up without it. This was actually good without the water can not wait to see what it taste like next time with the broth. Thanks for sharing.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Jun. 27, 2011

So many great reviews, but I was disappointed. It just didn't do it for me. I was debating whether or not to only give it one star, but I think I'll reserve that for completely inedible dishes.

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