Classic Carne Guisada (Mexican Beef Stew

• Meat

  • 2 lbs Top sirloin

• Produce

  • 2 Baking potatoes, large
  • 2 Bay leaves
  • 1 cup Carrots
  • 3 Garlic cloves
  • 1 tsp Garlic powder
  • 1 Green bell pepper
  • 1 tsp Mexican oregano
  • 1 tsp Onion powder
  • 1 Red bell pepper
  • 1 can Tomatoes, stewed
  • 2 White onions

• Canned Goods

  • 4 cups Beef stock
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1 cup Flour
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on thesoccermomblog.com

Description

Ingredients

• 2lbs Top Sirloin, cubed
• 2 white onions (1 diced, 1 quartered)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 large baking potatoes, cubed
• 1 cup sliced carrots
• 1 can stewed tomatoes (Italian seasoned)
• 1 TB tomato paste
• 3 garlic cloves, pressed
• 4 cups beef stock
• 1 cup flour
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Mexican oregano
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper
• 2 bay leaves

Directions

• In a large mixing bowl, add flour and 1/2 teaspoon each of: cumin, garlic powder, onion powder, and Mexican oregano. Dredge cubed Sirloin in spice mixture until well coated.
• In a large sauté pan on medium heat, add cooking oil to coat (we use coconut oil) and 1 diced onion.
• Once onion begins to caramelize, add meat and diced peppers. Brown meat for 2-4 minutes.
• Once meat is just browned on the outside, add 4 cups beef stock to pan. Add 1/2 teaspoon each of: cayenne pepper, cumin, garlic powder, onion powder, Mexican oregano, and salt. Add 1/4 teaspoon black pepper, 1 tablespoon tomato paste, 3 pressed garlic cloves, 2 bay leaves, and 1 can of stewed tomatoes.
• Stir well then add cubed potatoes, sliced carrots, and 1 quartered onion. Reduce heat to low and allow to cook for 2-3 hours. (2 hours is more than sufficient, but the longer it stews, the more tender the meat will be).