Carne Guisada Con Patatas Recipes

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CARNE GUISADA RECIPE



Carne Guisada Recipe image

This easy carne guisada recipe will make your mouth water! It's a delicious Mexican beef stew that goes perfectly with potatoes, rice or tortillas.

Provided by TipBuzz

Categories     dinner     Main Course

Time 1h50m

Number Of Ingredients 13

2 lbs beef chuck steak (in 1-inch cubes (see note))
1 tbsp canola oil
1 medium yellow onion (diced)
3 large cloves garlic (minced or 2 tsp garlic powder)
1 green bell pepper (diced)
2 large tomatoes (diced or 1 cup tomato sauce)
2 tsp ground cumin
1/2 tsp dried oregano (optional)
1 tsp jalapeño pepper (minced, optional)
1 tsp salt (less if using salty chicken broth)
black pepper (to taste)
1 cup chicken broth (or water)
1 1/2 tbsp all-purpose flour (optional)

Steps:

  • Pat dry the cubed beef to remove excess moisture.
  • Place a large cast iron pan or Dutch oven on medium-high heat. When hot, add the canola oil and cubed beef without crowding the pan (see note).
  • Sauté the beef for 5 minutes, turning every few minutes until brown on all sides. Repeat with remaining beef if batches are necessary.
  • Reduce heat to medium and add the onion, garlic and green pepper to the beef. Sauté for 3-4 minutes.
  • Add the tomatoes, cumin, optional oregano, optional jalapeño, salt, pepper and broth. Bring to a boil.
  • Reduce heat to low and cover the pan. (You can also transfer to a crock pot at this point if you prefer - see note.)
  • Simmer for 60-90 minutes or until the beef is tender. Add extra broth halfway if needed to prevent sticking.
  • If the sauce looks runny, sprinkle in the optional flour and boil for several minutes to thicken up a gravy, stirring regularly to dissolve any lumps.
  • Serve with rice, potatoes or tortillas.

Nutrition Facts : Calories 498 kcal, Carbohydrate 12 g, Protein 47 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 893 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CARNE CON PAPAS



Carne Con Papas image

An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan.

Provided by HEATHERMUNOZ

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 6

Number Of Ingredients 15

½ green bell pepper, seeded and chopped
½ small white onion, chopped
3 cloves garlic, crushed
¼ teaspoon ground cumin
¼ teaspoon salt, divided
⅛ cup olive oil
1 tablespoon olive oil
2 tablespoons achiote powder
1 teaspoon ground cumin
2 (8 ounce) cans tomato sauce
2 pounds beef stew meat, cut into 1 inch cubes
2 white potatoes
1 cup white wine
4 cups water
6 cubes beef bouillon

Steps:

  • In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
  • Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
  • Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 20.4 g, Cholesterol 131.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 44.5 g, SaturatedFat 12.1 g, Sodium 1463.5 mg, Sugar 5 g

CARNE GUISADA CON PAPAS



Carne Guisada con Papas image

Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend - black peppercorns, cumin and garlic - plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.

Provided by Rachel Wharton

Categories     dinner, meat, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

2 large garlic cloves, peeled and minced
1 Serrano chile, minced, plus additional sliced Serrano for garnish (optional)
15 whole black peppercorns
1/4 teaspoon cumin seeds
2 tablespoons canola oil
1 1/2 pounds bottom round steak or beef chuck, fat trimmed and meat cut into 1/2-inch cubes
1 large white onion, halved and sliced 1/4-inch thick
1 1/2 teaspoons all-purpose flour
Kosher salt
2 medium waxy potatoes, cut into 1/2-inch cubes
Warmed corn or flour tortillas, for serving
Fresh cilantro leaves, for garnish (optional)

Steps:

  • Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
  • Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
  • Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
  • Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
  • Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.

CARNE GUISADA



Carne Guisada image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

1 pound cubed beef blade meat
1 large green bell pepper, seeded and roughly chopped
1 onion, roughly chopped
1 large tomato, chopped
1/4 cup chopped garlic
1-ounce whole cumin seeds
1/2-ounce freshly ground black pepper
1 quart water, plus 1-ounce
1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat
Salt

Steps:

  • In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

CARNE GISADA CON PAPAS (MEAT & POTATOES)



Carne Gisada Con Papas (Meat & Potatoes) image

Make and share this Carne Gisada Con Papas (Meat & Potatoes) recipe from Food.com.

Provided by truebrit

Categories     Potato

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs round steaks, 1/2" Thick
2 lbs potatoes
8 ounces tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon pepper, Ground
1/2 teaspoon cumin, Ground
1 clove garlic, Smashed
water

Steps:

  • Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven.
  • Peel and cube potatoes (approximately in 1/2-inch cubes).
  • Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet.
  • Add tomato sauce, salt, pepper, cumin powder and garlic.
  • Add Approcimately ONE cup of water and simmer until meat and potatoes are tender.
  • Potatoes will thicken sauce.

CARNE GUISADA



Carne Guisada image

Carne guisada, a hearty beef stew packed with Caribbean flavors, is my absolute favorite Puerto Rican meal. There's always something comforting about this meal that makes me feel close to home, and especially close to my family. I make this dish every week for my children, but when I do I eat it all day too.

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

2 pounds chuck roast or other beef stew meat, cut into 1/2-inch cubes (see Cook's Note)
1/2 cup adobo
2 to 3 tablespoons olive oil
1/2 cup tomato paste
1 cup thick-cut carrot rounds (1 to 2 large carrot)
1 cup peeled and diced potatoes (1 medium potato)
1/4 cup sofrito with recao (culantro)
2 tablespoons sazón con achiote (5 packets)
10 pimento-stuffed olives
3 dried bay leaves
1/2 cup fresh cilantro, chopped
Cooked white rice, for serving

Steps:

  • Place the beef in a medium bowl, sprinkle with the adobo, toss to coat and set aside.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring frequently, until seared and mostly browned on all sides, 3 to 5 minutes. Add the tomato paste and cook, stirring constantly to avoid burning, until the meat is coated. Stir in the carrots, potatoes and sofrito until coated. Stir in the sazón until coated. Stir in the olives and bay leaves. Add 4 cups water or enough to fully cover the beef and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the meat is tender, about 1 hour.
  • Remove the stew from the heat and adjust the seasoning if needed. Discard the bay leaves. Stir in the cilantro before serving with white rice.

AUTHENTIC CARNE GUISADA



Authentic Carne Guisada image

A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.

Provided by stimied

Categories     Stew

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb stewing beef
1 large onion, chopped
3 garlic cloves, chopped (more or less to taste)
4 cups low sodium beef broth (water can be substituted, adjust seasonings)
1 tablespoon chili powder
1 tablespoon comino
2 teaspoons salt
1 teaspoon black pepper
1/3 cup flour
1/3 cup vegetable oil
flour tortilla
fresh cilantro, stems removed
chopped onion
shredded cheddar cheese
sour cream

Steps:

  • Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
  • Add onion and garlic and cook until onions are translucent.
  • Add stock, chili powder, comino, salt, and pepper.
  • Bring to a simmer and cook for 2-3 hours or until beef is very tender.
  • In a separate skillet mix flour and oil together to form a roux.
  • Cook over medium high heat until a dark beige color, about 5 minutes.
  • Be careful not to let it burn.
  • Carefully add roux to stewed beef.
  • Be very careful because it can splatter.
  • Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
  • Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

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