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#KIphotocontest - Carne Guisada (Latin Beef Stew)

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From skinnytaste.com - Nov. 2011

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Rate this recipe 4.5/5 (6 Votes)

Ingredients

  • 2 tsp olive oil
  • 1 cup scallions, chopped
  • 3 cloves garlic, minced
  • 2 small tomatoes, chopped
  • 2 tbsp cilantro, minced
  • 1.5 lb choice round beef stew, cut into small chunks
  • 1/3 cup light beer
  • 1/3 cup water
  • 1/2 tsp cumin
  • 1/4 tsp adobo (or salt)
  • 1/2 tsp achiote (or sazon)
  • 1 bay leaf
  • salt to taste
  • 10 oz baby red potatoes, halved or quartered

Details

Servings 5

Preparation

Step 1


In a large dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.



Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
Cover and
simmer on low heat 1 1/2 hours.
Test to make sure beef is tender, if not cook another 15 minutes.



Add potatoes and
cook until soft, about 20 minutes depending on the size.


For pressure cooker instructions:

In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté.

Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring, about 2 - 3 minutes;

Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover pressure cooker; when the lid is locked, reduce heat to low and cook 25 minutes. When the 25 minutes are up, shut stove off. When the pressure from the pot is released, remove the lid, and place the pot uncovered over medium heat. Bring to a boil, add potatoes and cook uncovered until potatoes are soft, about 20 minutes depending on the size.


Makes about 5 cups. Perfect served over 3/4 cup cooked rice.




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