George Straits Carne Guisada Recipes

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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.

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.

RIO GRANDE VALLEY STYLE CARNE GUISADA



Rio Grande Valley Style Carne Guisada image

This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.

Provided by PanNan

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs round steaks
1 tablespoon vegetable oil
3 cups water
1/4 teaspoon dried oregano leaves
1 teaspoon cumin seed
1 teaspoon fresh ground black pepper
1 1/2 teaspoons salt
1 clove garlic, minced
1/2 green bell pepper, diced
1/2 onion, sliced
1 fresh tomato, diced
1/2 cup tomato sauce
1 tablespoon chili powder
1 teaspoon paprika
2 teaspoons all-purpose flour
2 tablespoons vegetable oil

Steps:

  • Cube meat (about 1"), removing all fat and gristle.
  • Sear meat in oil.
  • Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
  • Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
  • Grind the hot cumin seeds with a mortar and pestle.
  • Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
  • Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
  • Add tomato sauce, chili powder and paprika.
  • Continue to simmer for another 15-20 minutes.
  • While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
  • Stir the flour and oil constantly until the flour turns a light golden brown (roux).
  • Add the roux to the meat and continue to simmer for about another 30 minutes.
  • Serve carne guisada with rice and beans and flour or corn tortillas.
  • Note: can speed the cooking time by using a pressure cooker.

Nutrition Facts : Calories 454.8, Fat 30.5, SaturatedFat 9.2, Cholesterol 124.2, Sodium 1170, Carbohydrate 8, Fiber 2.5, Sugar 3.3, Protein 36.9

CROCK POT CARNE GUISADA



Crock Pot Carne Guisada image

We love carne guisada around our house. This is a really easy recipe! FYI: I always go to my local meat market and have them cut a good looking rump roast into stew meat. It saves me the time of having to cube the meat myself and that way i get to pick out the best cut of meat. Also, if you like spicy, leave the seeds in one or two of the jalapenos. **UPDATE- I have recently improved this recipe to a point that I almost removed some of the original parts from what I had posted. Instead, I am adding options for the meat and cooking method. Please let me know which method you used if you rate this.

Provided by Melanie2590

Categories     Stew

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 lbs rump roast, cubed or 2 -3 lbs chuck roast, whole
2 minced garlic cloves
3 fresh jalapenos, chopped, seeds and stems removed
1 small onion, chopped
2 cups beef stock
1 (6 ounce) can tomato paste or 1 (8 ounce) can tomato sauce
1/2 teaspoon salt
2 teaspoons cumin
2 teaspoons chili powder
2 tablespoons cornstarch

Steps:

  • *METHOD 1: If using rump roast, simply place all ingredients into crock pot. Whisk corn starch in with a bit of beef stock before adding to the pot.
  • Cook on low for 6-7 hours.
  • For best results, stir all ingredients about 1-2 hours into cooking.
  • *METHOD 2: If using chuck roast, brown both sides of the roast in a pot before putting it in the crock pot. My new favorite thing to do is to completely omit the crock pot. I brown the chuck roast in a dutch oven, then add remaining ingredients and cook it in a 300 degree oven for about 4 hours, or until the meat is so tender that it pulls apart easily with a fork.
  • The tenderness of method 2 (with dutch oven) is absolutely mouth-watering!
  • If using a chuck roast, don't forget to pick out all the pieces of fat before serving. You wouldn't want to bite into a piece of that!
  • Try it whichever way you like, you won't be disappointed!

Nutrition Facts : Calories 351.9, Fat 19, SaturatedFat 7.4, Cholesterol 113.4, Sodium 814.3, Carbohydrate 10.5, Fiber 2, Sugar 4.3, Protein 34

SAN ANTONIO-STYLE CARNE GUISADA



San Antonio-Style Carne Guisada image

This mexican stew/meat with gravy recipe is a marriage between EdsGirlAngie's recipe and the recipe on the Bolner's Fiesta Brand Extra Fancy Carne Guisada spice bottle with a few modifications by me.

Provided by McFynnian

Categories     Meat

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 1/2 lbs stew meat, cut in bite-size pieces
6 -7 tablespoons bolner's fiesta brand extra fancy carne guisada seasoning
4 teaspoons cumin powder
2 teaspoons chili powder
2 teaspoons red peppers (or more if spicier is desired)
3 tablespoons coconut oil (may substitute Veg. oil or olive oil)
2 -3 garlic cloves
1 medium onion
2 -3 serrano peppers, seeded and minced (or add more, with seeds if spicier is desired)
3 cups beef stock (or sub other stock)
3 tablespoons tomato paste

Steps:

  • Combine Seasoning, Cumin Powder, Chili Powder and Red Pepper in a bowl and dredge the meat through it.
  • Lightly brown meat in Coconut or Vegetable oil in large sauce pan on stove along with minced fresh garlic and chopped onions.
  • Add minced Serrano Peppers (may want to wear kitchen gloves while mincing).
  • Mix together some of the Beef Stock and Tomato Paste and add to beef along with the rest of the stock.
  • Simmer for about 2 1/2 hours, stirring occasionally, or put on low in crock pot. Test for desired tenderness.
  • Serve with flour tortillas, grated cheese, sour cream and shredded lettuce.
  • May also serve with Spanish rice, and Refried beans.

Nutrition Facts : Calories 424.6, Fat 33, SaturatedFat 15.6, Cholesterol 95, Sodium 429.4, Carbohydrate 3.8, Fiber 0.9, Sugar 1.5, Protein 27.6

RICK'S CROCK POT CARNE GUISADA



Rick's Crock Pot Carne Guisada image

One of my favorite Mexican dishes is carne guisada. I combined parts of several recipes and adapted a bit for crock pot cooking. The family likes it even though they always say it's a little spicy.

Provided by rickscott

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs beef round roast
2 garlic cloves, minced
1 small onion, chopped, finely
1 jalapeno pepper, minced
2 cups beef stock
3 tablespoons tomato paste
3/4 teaspoon salt
2 teaspoons chili powder
2 teaspoons cumin
1/8 teaspoon black pepper
6 corn tortillas

Steps:

  • Cut the meat into bite sized cubes, put into crock pot. Add the garlic, onion and chilis. Add the tomato paste and stock. Add all remaining ingredients except tortillas. Cook on low for 6 to 8 hours. Serve with tortillas and Spanish rice.
  • Warning: I've made my own recipe recently and it was disastrous. I tried to rate it, but wasn't able to. I've made it with good results in the past, but if I can't get consistent results you probably can't either.
  • Rick.

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