Ingredients: |
Ingredients: 3 lb. stew meat or roast cut into 1 in pieces
1 tablespoon oil, plus more
1 medium onion, diced
1 green bell pepper, diced
1-2 jalapenos or serranos, diced and seeded per your preference
1 can fire-roasted diced tomatoes
4 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
½ tsp dried oregano
2 teaspoons black pepper
2 tablespoons all-purpose flour
1 cup water plus chicken or beef bouillon
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Directions: |
Directions:In a large pan, brown the stew meat in oil over medium high heat in batches so it has room. When done, transfer to a bowl with. Continue until all meat is done and transferred to bowl.
In the empty skillet with the oil from the beef, add the onions and peppers to brown/deglaze the pan for about 5 minutes and add the dried oregano. Add flour and cook stirring constantly for at least a minute. Stir in the water/bouillon and stir/whisk until mixed and thick. Make sure to scrape burned bits from the bottom.
Add the tomatoes, garlic, jalapenos, cumin, salt, and pepper and stir well. Add reserved meat and it’s juices back to pan. Bring to a boil, cover pan and reduce heat to low for 45 minutes stirring occasionally focusing on the bottom parts browning. Remove cover and simmer until the right consistency. Cover and cook until meat is tender over low. Approximately another 2 hours scraping the bottom of the pan and stirring occasionally.
Adjust seasonings to taste and garnish with chopped cilantro.
I want to add beer to the sauce but haven’t tried it yet 😊 |
This recipe for DB's Carne Guisada is from