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

51 comments

Appears in Cook's Country August/September 2017, Cook's Country TV

This Texas take on Mexican-style beef stew deserves to be on every table in the country.

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, ...

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