Carne Guisada con papas - Mexican Beef Stew - Mexican Food

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.

Welcome to this episode of cooking with Kirby.

We're going to be making carne asada combo, a Mexican style beef stew.

Start by using 3 pounds of beef stew meat, usually chuck or chuck roast.

Chop 2 medium roma tomatoes, 1 small bell pepper, and 1/2 medium onion.

Chop 3 medium potatoes and keep them in water to prevent browning until ready to use.

Add 2 tablespoons of minced garlic to the ingredients.

Season the beef with a little salt and pepper.

In a large skillet or sauté pan, heat a little olive oil over medium heat.

Add the beef and brown all four sides.

Once browned, add 2 tablespoons of flour to thicken the stew.

In a large pot, add more olive oil and sweat down the chopped tomatoes, bell peppers, and onions, seasoning with salt and pepper.

Once the vegetables are soft and the onions are translucent, add the minced garlic.

Add the browned beef to the pot with the vegetables.

Crush in 1 tablespoon of oregano, 1/2 teaspoon of cumin, and add 2 tablespoons of California chili pepper and 1 tablespoon of McCormick's chili powder.

Mix well and add 2.5 cups of water mixed with 2 tablespoons of Knorr beef bouillon.

Taste for salt and adjust if necessary.

Cover the pot and cook on low heat for 1 hour.

After 30 minutes, add the chopped potatoes and stir them in.

Cover and let cook for the remaining 30 minutes.

Once done, the beef should be tender and the potatoes soft.

Cooking Techniques

Equipment Needed

Spice Level: