Carne Guisada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3lb. chuck roastall purpose flour to dredge (coat) roastsea saltpepper1 tbsp. vegetable oil1 med yellow onion, minced 1/2 to 2 chipotle peppers in adobo sauce, chopped1 tsp. ground cumin1 1/2 Tbsp. chile powder1/4 cup tomato paste1 tsp. salt4 cloves garlic, minced1/4 tsp. ground cloves4 cups beef broth1/2 cup red wine1 can diced tomatoes with basil and herbs if you can find it1 can black beans, drained4 carrots, cleaned and cut in half----------------------------------------------------------------------------------------------------------------------------------------------------------------
Directions:
Use a heavy stock pot or dutch oven with a tight fitting lid.
Add 1 tbsp. of oil and heat over medium high heat.
Salt and pepper the roast on one side. Use a spatula and press the salt and pepper into the meat.
Fill a platter (big enough to hold roast) with 1/2 cup of flour and spread it out. Place the roast, salt and pepper side down into the flour. Salt and pepper the second side of the roast and then turn it over to coat with flour. Coat the whole roast.
When the oil is hot, carefully place the roast in the pot to sear. Searing the roast will lock in the juices and form a crust on the roast creating those nice flavors. Let the roast sear for about 2 1/2 to 3 minutes on a side. Don't move it around at this point.
At this point you will notice some nice brown carmelized bits of meat and juice stuck to the bottom of the pan.
That's the fond I was telling you about.
With the temperature still on medium high, add the onion, and saute for about 5 minutes. Then add the chipotle pepper and cumin and saute for 1 minute.
Now add the tomato paste and stir frequently for a minute or two. Since the tomatoe paste has a fair amount of sugar in it, it will carmelize and turn a dark red brick color (more delicious flavor for our carne guisada).
Add the garlic and stir 2 minutes.
Now it's time to deglaze.
Pour 1/2 cup of wine into the hot pan and stir and scrape to help losen the bits of meat etc. which have stuck to the bottom of the pan.
Add this mixture to the stock pot containing the roast. Now you can add the beef stock, black beans, carrots, diced tomatoes, cloves, chile powder, 1 tsp. salt,
Put the lid on, bring this to a boil and then lower the temperature to low/simmer and relax. Cook the stew for at least 3 hours and it won't hurt to go longer.
Your carne guisada will be done in 3 to 3 1/2 hours.
Serve with rice or flour tortilla. Garnish with cheese, sour cream, onion avocado, chips anything that suits you.
Serving Size: 1 cup servings?
Use a heavy stock pot or dutch oven with a tight fitting lid.
Add 1 tbsp. of oil and heat over medium high heat.
Salt and pepper the roast on one side. Use a spatula and press the salt and pepper into the meat.
Fill a platter (big enough to hold roast) with 1/2 cup of flour and spread it out. Place the roast, salt and pepper side down into the flour. Salt and pepper the second side of the roast and then turn it over to coat with flour. Coat the whole roast.
When the oil is hot, carefully place the roast in the pot to sear. Searing the roast will lock in the juices and form a crust on the roast creating those nice flavors. Let the roast sear for about 2 1/2 to 3 minutes on a side. Don't move it around at this point.
At this point you will notice some nice brown carmelized bits of meat and juice stuck to the bottom of the pan.
That's the fond I was telling you about.
With the temperature still on medium high, add the onion, and saute for about 5 minutes. Then add the chipotle pepper and cumin and saute for 1 minute.
Now add the tomato paste and stir frequently for a minute or two. Since the tomatoe paste has a fair amount of sugar in it, it will carmelize and turn a dark red brick color (more delicious flavor for our carne guisada).
Add the garlic and stir 2 minutes.
Now it's time to deglaze.
Pour 1/2 cup of wine into the hot pan and stir and scrape to help losen the bits of meat etc. which have stuck to the bottom of the pan.
Add this mixture to the stock pot containing the roast. Now you can add the beef stock, black beans, carrots, diced tomatoes, cloves, chile powder, 1 tsp. salt,
Put the lid on, bring this to a boil and then lower the temperature to low/simmer and relax. Cook the stew for at least 3 hours and it won't hurt to go longer.
Your carne guisada will be done in 3 to 3 1/2 hours.
Serve with rice or flour tortilla. Garnish with cheese, sour cream, onion avocado, chips anything that suits you.
Serving Size: 1 cup servings?
Nutritional Info Amount Per Serving
- Calories: 408.8
- Total Fat: 24.3 g
- Cholesterol: 68.0 mg
- Sodium: 857.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.1 g
- Protein: 35.8 g
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