Rio Grande Valley Style Carne Guisada Recipe

Community Pick

Submitted by PanNan

"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."

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photo by anniesnomsblog

Ready In:: 2hrs 15mins
Ingredients:: 16
Serves:: 4

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ingredients

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

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directions

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.

Questions & Replies

How would I cook this in the instapot?

mcurley85
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Can I quadruple this recipe if I wanna make for about 15 people? Any suggestions/recommendations?

Julissa M.
Did you cover this at all?

dyuras1

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Reviews

'Sounds like a great dish but wasn't adapted to a pressure cooker as promised. Would love to save time.

Ross T.
I am from South Texas and can honestly say, this recipe is simply awesome. We use top sirloin - probably overkill - and add serrano's for added heat. We serve it with freshly made flour and corn tortillas. Awesome!

ricosal

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Traditional Greek Green Beans recipe (Fasolakia Giahni)
This is under 19 INSTANT POT WEEKNIGHT WINS yet has no instant pot instructions other than “Note: can speed the cooking time by using a pressure cooker.” How?

Lise P.
We loved this one. I did add beef bouillon instead of just water and was a bit salty so won't do that next time. This is so good, served with cilantro rice and black refried beans. What a great Sun. meal.

adopt a greyhound
Very good and enjoyed by everyone. I followed the recipe to the letter, which I never do! I would have liked a more tender cut of meat, so I have to think about a change for next time. The recipe was beautifully written--not all recipes on Zaar are so clear and easy to follow. I served it over white rice with refried beans on the side.

windhorse23

see 24 more reviews

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Tweaks

We loved this one. I did add beef bouillon instead of just water and was a bit salty so won't do that next time. This is so good, served with cilantro rice and black refried beans. What a great Sun. meal.

adopt a greyhound
I've made this twice now, and I have no idea if this is in the spirit of the dish, but I've made some changes.The last time I made it, I used only about one cup of water instead of three, and made the sauce on its own. For the sauce, I used a can of tomatoes instead of a fresh tomato and sauce. Since we like meat in the medium rare range, I grilled the meat on the barbecue to rare and then cut it and removed the excess fat (presumably some of it melted into the meat for more flavor) and stirred the cubed meat into the sauce for a few minutes. I found the roux to be unnecessary with the reduced liquid input, which also made the dish seem less heavy.We threw a couple of green onions on the grill to serve with the dish, also.

milletre