Carne Guisada
Mexican-style Braised beef and potatoes in tomatoes and spices for an easy weeknight dinner. This carne guisada is hearty, boldly flavored, and amazing with rice!
Servings: 4 Servings
Calories: 716kcal
Ingredients
- 3 pounds beef chuck eye roast cut into 1-inch cubes
- salt and pepper to taste
- oil
- 1 large onion peeled and chopped
- 1 large bell pepper seeded, cored, and diced
- 6 cloves garlic peeled and minced
- 4 large Roma tomatoes diced
- 4 tablespoons flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 2 large potatoes peeled and cubed
Instructions
- Season the beef with salt and pepper to taste.
- In a Dutch oven or wide pan over high heat, heat oil. Sear the beef in batches until browned. Remove from the pan and set aside.
- Add more oil to the pan as needed. Add onions and bell peppers until softened. Add garlic and continue sauteing until fragrant.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
- Sprinkle in flour and stir.
- Slowly pour in the broth, whisking to prevent lumps. Bring to a boil until slightly thickened.
- Add tomato paste, chili powder, cumin, and oregano. Return the beef and stir to combine.
- Lower heat, cover, and simmer for about 1 ½ to 2 hours or until the meat is very fork tender, adding more water in ½ cup increments if needed.
- Add potatoes and cook for about 8 to 10 minutes or until tender and the sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
Nutrition
Calories: 716kcal | Carbohydrates: 20g | Protein: 71g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 1028mg | Potassium: 1791mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2638IU | Vitamin C: 74mg | Calcium: 112mg | Iron: 9mg