Carne Guzado
Yield
6 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
stewing beef
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | ounces |
tomato paste
optional |
|
| 10 ½ | ounces |
beef stock
bouillon |
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cloves |
garlic
crushed |
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin
|
|
| 2 | small |
serrano chiles
chopped |
*
|
| ¾ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
stewing beef
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 86.7 | ml/g |
tomato paste
optional |
|
| 303.5 | ml/g |
beef stock
bouillon |
|
| 2.5 | ml |
black pepper
|
|
| 2 | cloves |
garlic
crushed |
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
|
|
| 2 | small |
serrano chiles
chopped |
*
|
| 177 | ml |
water
|
|
Directions
Brown meat in oil until brown on all sides.
Pour off grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water.
Bring to boil and then turn very low, cover, and simmer about one and one-half hours, or until meat is tender.
{crockpot!} Dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained.
Serve with rice. (or on tortilla with bean and guacamole-flour tortilla that is)
