Beef Stew Recipe Easy Carne Guisada Recipe
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Date: 2020-05-15
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Comments and reviews: 10
Tempest
The local carniceria here has inexpensive picado (chopped) beef and it works great if you simmer it long enough. My guisado came out great, very rich and flavorful. Next time, I'm fire-roasting some poblano and other incredible chiles available in California and kicking it off the chart. I used no tomatoes. Started sweating onions in oil then the several ground chile powders and then carne picado. Got all cooked and friendly, all over a medium heat, then added about 1/2 small can of tomato paste. Just let these ingredients meld over some time. When that time hits, all kinda drying out (and never drained any oil or water released) get those dabs of butter in, an equal sprinkling of flour over it all, and a smile! Cook out that flour. Whole small can of beef broth, bring to roil, set to simmer uncovered. stir, taste, repeat. It was my idea of what local California vegetables and cuts of meat bring a different style that is unique. I let it barely simmer while making a batch of lime/cilantro rice. Kinda bold and then second-guessed myself and realized no going back. I like the Knorr caldo powder instead of the cubes. The lime peel. spring onion. finely-minced garlic. it's just countdown to flavor-town! The saved lime juice at the end and you are done! It worked okay. The lime cilantro rice is really good with a lighter meat, say chicken or shrimps. The shrimps rock with dat rice! This stew was really good and bloomed later. I could keep it as is, add carrots and potatoes, and it's just another great comfort food. But this just deserves better. Double the amount of chile powders, add some smokey love with chipotles and fire-roasted poblano, serrano, jalepeeener, and the rest! My total cost for ingredients was less than 20 smackers and can feed 4-6, or maybe just one? Or several. a few, yes. a few. Right! Just keep going, some might actually read this. Thank you for adding more inspiration into something that I find fascinating. WHAT'S in the cupboard and pantry? and create a great meal for your friends and family!
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The local carniceria here has inexpensive picado (chopped) beef and it works great if you simmer it long enough. My guisado came out great, very rich and flavorful. Next time, I'm fire-roasting some poblano and other incredible chiles available in California and kicking it off the chart. I used no tomatoes. Started sweating onions in oil then the several ground chile powders and then carne picado. Got all cooked and friendly, all over a medium heat, then added about 1/2 small can of tomato paste. Just let these ingredients meld over some time. When that time hits, all kinda drying out (and never drained any oil or water released) get those dabs of butter in, an equal sprinkling of flour over it all, and a smile! Cook out that flour. Whole small can of beef broth, bring to roil, set to simmer uncovered. stir, taste, repeat. It was my idea of what local California vegetables and cuts of meat bring a different style that is unique. I let it barely simmer while making a batch of lime/cilantro rice. Kinda bold and then second-guessed myself and realized no going back. I like the Knorr caldo powder instead of the cubes. The lime peel. spring onion. finely-minced garlic. it's just countdown to flavor-town! The saved lime juice at the end and you are done! It worked okay. The lime cilantro rice is really good with a lighter meat, say chicken or shrimps. The shrimps rock with dat rice! This stew was really good and bloomed later. I could keep it as is, add carrots and potatoes, and it's just another great comfort food. But this just deserves better. Double the amount of chile powders, add some smokey love with chipotles and fire-roasted poblano, serrano, jalepeeener, and the rest! My total cost for ingredients was less than 20 smackers and can feed 4-6, or maybe just one? Or several. a few, yes. a few. Right! Just keep going, some might actually read this. Thank you for adding more inspiration into something that I find fascinating. WHAT'S in the cupboard and pantry? and create a great meal for your friends and family!
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Quite
Ma'am, I hardly ever comment on things, but I needed to let you know that I appreciate every single second you put into your videos! I LOVE to watch you cook! Tonight, for the first time making anything using your recipes, I tried this one. Let me tell you. It was AMAZING! I used caldo de tomate in place of fresh tomatoes but that was my only deviation. I have never made ANYTHING in my kitchen this good before! I was fourteen when my mother passed away, and I was the baby so I didn't help her cook- only clean up afterward. I didn't get any recipes handed down to me, and when I watch you cook I feel like the way you do it is the same way my mother used to cook. I'm glad I found you here, because you've gained another faithful follower and I simply cant wait to try more and more of your recipes! Thank you SO, SO much! edit: we paired the carne guisada with my Mexican rice and our tastebuds went crazy!
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Ma'am, I hardly ever comment on things, but I needed to let you know that I appreciate every single second you put into your videos! I LOVE to watch you cook! Tonight, for the first time making anything using your recipes, I tried this one. Let me tell you. It was AMAZING! I used caldo de tomate in place of fresh tomatoes but that was my only deviation. I have never made ANYTHING in my kitchen this good before! I was fourteen when my mother passed away, and I was the baby so I didn't help her cook- only clean up afterward. I didn't get any recipes handed down to me, and when I watch you cook I feel like the way you do it is the same way my mother used to cook. I'm glad I found you here, because you've gained another faithful follower and I simply cant wait to try more and more of your recipes! Thank you SO, SO much! edit: we paired the carne guisada with my Mexican rice and our tastebuds went crazy!
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Sammy
I've never seen this recipe before but then again there are so many versions of carne guisada depending on which part of the country it originated. My mother's recipe was a lot simpler. simpler? Is that a word? Anyway, she didn't use tomato as a base. The main ingredient was chili powder. and either beef or chicken broth and a hint of cumin which as a kid that's all I was accustomed to until I got older and realized the different versions. My parents were from the Yucatan so I would assume that is that part of Mexico's version.
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I've never seen this recipe before but then again there are so many versions of carne guisada depending on which part of the country it originated. My mother's recipe was a lot simpler. simpler? Is that a word? Anyway, she didn't use tomato as a base. The main ingredient was chili powder. and either beef or chicken broth and a hint of cumin which as a kid that's all I was accustomed to until I got older and realized the different versions. My parents were from the Yucatan so I would assume that is that part of Mexico's version.
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Beatle4
A good way to sear your meat without having to deal with all that liquid is to do it in batches. Put a small amount of meat in your pan, sear it then remove it. Keep doing it like this till all the meat is seared then return all your meat to the pan and continue on with the rest of your ingredients. B. T. W. That liquid your are cooking in is actually boiling your meat and not giving it a proper sear and can make you cook longer than necessary.
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A good way to sear your meat without having to deal with all that liquid is to do it in batches. Put a small amount of meat in your pan, sear it then remove it. Keep doing it like this till all the meat is seared then return all your meat to the pan and continue on with the rest of your ingredients. B. T. W. That liquid your are cooking in is actually boiling your meat and not giving it a proper sear and can make you cook longer than necessary.
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PinkTigger33
Hi Angelica! I just had to tell you how delicious this was. The flavor was just like my favorite taqueria's. I used one box of Mexican seasoned tomato sauce since I didn't have any tomatoes on hand and added a hefty pinch of extra comino, since it is my favorite spice. I cut up a chuck roast and let this simmer for a couple of hours and it was so good it is now my go-to carne guisada recipe. Thank you, thank you, thank you!
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Hi Angelica! I just had to tell you how delicious this was. The flavor was just like my favorite taqueria's. I used one box of Mexican seasoned tomato sauce since I didn't have any tomatoes on hand and added a hefty pinch of extra comino, since it is my favorite spice. I cut up a chuck roast and let this simmer for a couple of hours and it was so good it is now my go-to carne guisada recipe. Thank you, thank you, thank you!
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CV
I see that where you come from, the meal is the result of reflection and study, menus are prepared in advance, timed to perfection. It is said, without the culinary arts the crudeness of reality would be unbearable. I once courted a lady from South Yorkshire who cooked a most fabulous Beef Wellington, still I do admire your Carne Guisada ever more. My most humble appreciation to thou.
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I see that where you come from, the meal is the result of reflection and study, menus are prepared in advance, timed to perfection. It is said, without the culinary arts the crudeness of reality would be unbearable. I once courted a lady from South Yorkshire who cooked a most fabulous Beef Wellington, still I do admire your Carne Guisada ever more. My most humble appreciation to thou.
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Lorenzo
Your carne guisada has me thinking fond memories of the early 1970s when Pa would take Ma and the kids to Cauves Mexican restaurantn in McAllen, Tx. and each of us would order one flour tortilla the size of a medium pizza smeared with pinto beans smashed and carne guisada. Fun times. Took my family to Mexican restaurant and kids order hamburgers. Go figure.
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Your carne guisada has me thinking fond memories of the early 1970s when Pa would take Ma and the kids to Cauves Mexican restaurantn in McAllen, Tx. and each of us would order one flour tortilla the size of a medium pizza smeared with pinto beans smashed and carne guisada. Fun times. Took my family to Mexican restaurant and kids order hamburgers. Go figure.
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-[Bad
I d like to share something with you since youso kindly share these wonderful recipes. when you want to simmer. I made a square from a coathanger and place it between the pot and the burner to prevent burning the food to the bottom of the pan. Learned this from my dear mom, and it works well as my wife uses it too! ;-)
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I d like to share something with you since youso kindly share these wonderful recipes. when you want to simmer. I made a square from a coathanger and place it between the pot and the burner to prevent burning the food to the bottom of the pan. Learned this from my dear mom, and it works well as my wife uses it too! ;-)
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Rachelle
I first had this at a small, family owned restaurant in Corpus Christi in like 2005. It seemed so complex and I loved it. I haven't even tried to get it outside of Texas. Your recipe looks like what I enjoyed then. I don't eat meat much anymore but I'll save this recipe just for when I get a craving.
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I first had this at a small, family owned restaurant in Corpus Christi in like 2005. It seemed so complex and I loved it. I haven't even tried to get it outside of Texas. Your recipe looks like what I enjoyed then. I don't eat meat much anymore but I'll save this recipe just for when I get a craving.
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Malvin
Second time making it this week and it is so good! Even my 3 year old son loves it and hes so picky except I didn't have beef bouillon so I used chicken bullion, and added cilantro cuz i add it to everything lol thank you for this delicious recipe i cant wait to try it with beef bouillon!
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Second time making it this week and it is so good! Even my 3 year old son loves it and hes so picky except I didn't have beef bouillon so I used chicken bullion, and added cilantro cuz i add it to everything lol thank you for this delicious recipe i cant wait to try it with beef bouillon!
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