Carne Guisada

Name: Carne Guisada
Yield: Serves 8 to 10
Cuisine: Southwest (Tex-Mex)
Ingredients: 3 pounds, boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , onions, chopped; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 1 tablespoon, chili powder; 1 tablespoon, dried oregano; 2 teaspoons, ground coriander; 1 1/2 teaspoons, ground cumin; 1 tablespoon, all-purpose flour; 1 (14.5-ounce) can, diced tomatoes, drained; 1 cup, chicken broth; 1 pound, Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 2 , green bell peppers, stemmed, seeded, and cut into 1/4-inch strips; 24 , flour tortillas, warmed; , fresh cilantro leaves; , Lime wedges

49 comments

Appears in Cook's Country August/September 2017

SERVES8 to 10

TIME3¼ hours

has video

WHY THIS RECIPE WORKS

Carne guisada is enjoyed in many Latin American countries, and the Mexican version has become an iconic comfort food in Texas. We set out to create a flavorful and intensely satisfying Tex-Mex-style beef stew with balanced flavors of beef, ...

This is a members' feature.