Entree: Mexico – Carne de Res Guisada (Braised Beef Stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) rump roast, trimmed
- 3 cups (720 ml) diced tomato (about 4 medium tomatoes)
- 1 large (8 oz / 225 g) yellow onion, diced
- 4 cloves (12 g) garlic, minced
- 3 medium (10 oz / 285 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) purple potatoes, cut into 1-inch (2.5 cm) pieces
- 1 medium (6 oz / 170 g) green bell pepper, seeded and sliced
- 2 cups (340 g) cooked pinto beans, with retained cooking liquid

Instructions

1. Pat the rump roast dry and, if desired, sear all sides in a heavy pot over medium-high heat until browned to develop flavor; transfer roast to a plate.
2. In the same pot, add diced onion and minced garlic; cook, stirring, until softened and fragrant.
3. Add diced tomato, sliced green bell pepper, and any tomato juices; stir to combine and bring to a simmer.
4. Return the roast to the pot, add carrots and purple potatoes around the meat, and pour in the cooked pinto beans with their cooking liquid so the vegetables and lower half of the roast are submerged.
5. Cover, reduce heat to low, and simmer gently for 2 to 2½ hours until the roast is fork-tender and vegetables are cooked through.
6. Remove roast, shred or slice as desired, return to the pot, and heat through to meld flavors before serving.