Name: Carne Guisada
Total time: 3 h 15 min
Yield: Serves 8 to 10
Cuisine: Southwest (Tex-Mex), US & Canada
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

Carne Guisada

By Matthew Fairman

Published on June 21, 2017

Time

3¼ hours

Yield

Serves 8 to 10

Ingredients

3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch piecesSalt and pepper2 tablespoons vegetable oil2 onions, chopped2 tablespoons tomato paste4 garlic cloves, minced1 tablespoon chili powder1 tablespoon dried oregano2 teaspoons ground coriander1 ½ teaspoons ground cumin1 tablespoon all-purpose flour1 (14.5-ounce) can diced tomatoes, drained1 cup chicken broth1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces2 green bell peppers, stemmed, seeded, and cut into ¼-inch strips24 flour tortillas, warmedfresh cilantro leavesLime wedges

Before You Begin

Note that you are browning only half the beef in step 1. If your Dutch oven holds less than 6 quarts, you may need to brown the beef in batches to avoid overcrowding the pot. This recipe yields enough filling for about 24 tacos.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until browned on all sides, 7 to 10 minutes; transfer to plate.

Reduce heat to medium-low, add onions and 1 teaspoon salt to pot, and cook until softened, about 5 minutes. Stir in tomato paste, garlic, chili powder, oregano, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in tomatoes and broth and bring to simmer, scraping up any browned bits. Stir in all of beef and any accumulated juices. Cover, transfer pot to oven, and cook for 1 1/2 hours.

Remove pot from oven and stir in potatoes and bell peppers. Cover, return pot to oven, and continue to cook until beef and potatoes are tender, about 45 minutes longer.

Season with salt and pepper to taste. Spoon small amount of stew into center of each tortilla, top with cilantro, and serve with lime wedges.