CARNE GUISADA / TEX-MEX STYLE / How to make Mexican beef stew

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.

Cut the chuck roast into bite-sized pieces, removing excess fat if necessary.

Heat a stainless steel brazer over medium to high heat and add vegetable oil.

Sear the meat in batches, ensuring not to crowd the pan, until well-browned, then remove and set aside.

Lower the heat to medium and add more oil, then add chopped onions and green onions, stirring until they release liquid and become light brown.

Add chopped green and yellow bell peppers to the onions and sauté until the onions are translucent.

Grind cumin and peppercorns together, then add chopped garlic and grind until smashed.

Add 1 cup of water to the spice mixture and combine well.

Add flour gradually to the sautéed onions and peppers, stirring to toast the flour until it is nicely browned.

Add the spice mixture to the pot along with an additional half cup of water, stirring to deglaze the bottom of the pot.

Return the seared meat to the pot, then add chopped tomatoes, chili powder, and tomato paste, mixing well.

Add 1 cup of water and chicken bouillon, stirring to combine.

Bring the mixture to a low boil, cover, and cook for about 45 minutes without adding salt initially.

After 45 minutes, taste the dish and add about 1 teaspoon of salt, adjusting to taste as needed, then stir well.

Cover and continue cooking until the meat is tender and falling apart.

Cooking Techniques

Equipment Needed

Spice Level: