Beef Stew Tacos Recipes

TRADITIONAL TEJANO CARNE GUISADA (BRAISED BEEF FOR TACOS)

Steps:

• Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
• Salt and pepper the beef chunks.
• Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
• Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.
• Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
• Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
• Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
• Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
• Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
• To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
• It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
• Don't add 3 cups of water! Read on:
• Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.
• Cook on low for 6-7 hours.
• Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it's at a consistency you like, you can skip that step.
• It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.

TACO STEW

Steps:

• In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
• Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.

EASY TACO STEW

Steps:

• Brown the beef and onion in a dutch oven, then drain.
• Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese.
• Cook over medium heat until thoroughly heated.
• TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew.
• Sprinkle with cheese.
• HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.

CROCK POT TACO BEEF STEW

Steps:

• Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
• Place beef in crock pot.
• Combine remaining ingredients except beans and cheese and pour over beef cubes.
• Cover and cook on low for 6-7 hours.
• Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
• Cover and heat through,.
• Top individual servings with cheddar cheese, if desired.