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Carne Guisada

With Latin origins, my Carne Guisada is a tender beef stew simmered in the Tex Mex Holy Trinity of spices, tomatoes and a delish chili purée! Thanks for watching, I hope you enjoyed this video. If you did, please go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too! 👇 RECIPE BELOW ===================================== CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://keviniscooking.com/carne-guis... Ingredients 4 pounds beef chuck (stew meat), cut into 1-inch pieces 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 tbsp oil, or beef tallow or bacon fat preferred 3 guajillo chiles, stems and seeds removed 1 chile de árbol, stem removed 1 cup white onion, chopped 1 cup tomato, chopped ½ cup green bell pepper, chopped 8 oz tomato sauce 1/2 teaspoon Mexican oregano Tex Mex Holy Trinity 3 cloves garlic 1½ teaspoons cumin seeds 1 teaspoon cracked black peppercorns 2 tablespoons water Slurry 2 tablespoons water 2 tablespoons all-purpose flour Instructions Tex Mex Holy Trinity In a molcajete, make a paste out of the garlic, cumin and black pepper adding a tablespoon or two of water to make a paste (you can also use a mortar and pestle, small blender like a Nutribullet). Set aside. Chili Puree In a small saucepan, combine the chiles with 1 cup water. Bring to a boil, turn heat to low and simmer for 10 minutes. Let cool slightly. Puree the chiles and their liquid in a blender until smooth. Pour sauce through a strainer and discard any solids. Set aside. Beef Season the beef with salt and black pepper. In a Dutch oven or stock pot over medium-high heat add the oil and brown the beef on all sides. Water will release from the beef and steam then subside and the oil will be left to brown, 10-15 minutes. Once browned on all sides add enough water to cover the beef. Bring to a boil, then reduce the heat and simmer for 15 minutes, covered. Add the onion, tomato, bell pepper, tomato sauce, Holy Trinity and chili puree to beef. Simmer for another 30 minutes. Whisk together the flour and water to make a slurry. Stir into the meat and continue cooking for 10-15 minutes, or until the stew is thickened beef is tender. Serve with rice and beans, or mashed potatoes, pan de campo (Cowboy Bread) or plenty of flour tortillas. ========================================= FOLLOW ME HERE: Facebook:   / keviniscooking   Instagram:   / keviniscooking   Pinterest:   / keviniscooking   Twitter:   / keviniscookin   Email: [email protected]