CARNE GUISADA RECIPE | Tex Mex Beef Stew Recipe | Simply Mamá Cooks

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Lean cuts reduce fat intake, while pork can be more affordable.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in calories, while water with seasoning is budget-friendly.

Start with 1.5 pounds of beef shank, including the center of the bones for fat.

Season the beef with salt and pepper to taste.

Dice 1 small onion and chop 3 small Roma tomatoes.

Mince 4 cloves of garlic.

In a large skillet, render the fat from the beef shank over high heat.

If not using beef shank, add about 1/4 cup of oil instead.

Add the beef to the pan and season with about 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Brown the meat on all sides, cooking until the juices release and the pan becomes watery, then continue cooking until it develops a golden brown crust.

Remove the browned meat from the pan and set aside.

Add the diced onion and minced garlic to the pan and sauté for about 1 minute.

Add the chopped tomatoes and cook for around 5 minutes until softened.

Add another tablespoon of oil to the pan, then break down the beef bouillon cube and mix it in.

Return the browned meat to the pan and combine with the sautéed vegetables.

Add 2.5 tablespoons of all-purpose flour to the mixture and cook for about 1 minute to thicken.

Slowly add 3 cups of water, mixing to prevent lumps and scraping the bottom of the pan for flavor.

Ensure the meat is submerged, bring to a simmer, and cover the pan with a lid.

Lower the heat to maintain a gentle simmer, adjusting as necessary to prevent burning.

Simmer for 1 hour or until the meat is fork-tender, checking occasionally and adding more water if needed.

Skim off any rendered fat from the top before serving.

If the gravy is too thin, let it simmer uncovered until thickened; if too thick, add more liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary