Entree: Mexico – Northern Mexico – Carne Guisada (Mexican Braised Chuck Beef) (Braised beef stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2.5 lb (1.1 kg) chuck roast, cut into 1-inch (2.5 cm) cubes
- 1 large white onion, about 8 oz (225 g), chopped
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 2 roma tomatoes, about 8 oz (225 g), chopped (or 1 cup (240 ml) canned crushed tomato)
- 2 cups (480 ml) beef broth
- 1–2 jalapeños or serranos, seeded and chopped (optional)
- 2 tsp (4 g) ground cumin
- 1 tbsp (8 g) chili powder
- 1 tsp (5 g) dried oregano (Mexican oregano if available)
- 1 tbsp (15 ml) apple cider vinegar or lime juice
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (5 g) black pepper
- 2 tbsp (16 g) all-purpose flour or masa harina for thickening (optional)
- Fresh cilantro for garnish (optional)

Instructions

1. Brown and sauté: Pat 2.5 lb (1.1 kg) chuck cubes dry and season with 1 tsp (5 g) salt and 1 tsp (5 g) pepper. Heat 2 tbsp (30 ml) oil in a large pot over medium-high heat and brown beef in batches; remove. In the same pot sauté 1 large white onion, 3 cloves garlic and chopped chiles until softened, add chopped tomatoes (or 1 cup (240 ml) crushed tomato), 2 tsp (4 g) cumin, 1 tbsp (8 g) chili powder and 1 tsp (5 g) oregano and cook 1–2 minutes.
2. Simmer and finish: Return beef to pot, add 2 cups (480 ml) beef broth and 1 tbsp (15 ml) vinegar, bring to a low simmer, cover and cook 1½–2 hours until beef is tender. Adjust thickness with 2 tbsp (16 g) flour mixed into a little water or masa harina if desired, simmer 5–10 minutes to thicken, adjust seasoning and garnish with cilantro; serve with rice, tortillas or potatoes.