Entrée: Mexico – Carne Guisada (Braised Beef Stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

2 lb (900 g) beef chuck, cut into 1–1 1 / 2 inch cubes
1 large onion, chopped
1 green bell pepper, chopped
2 tomatoes, diced (or 1 cup / 240 ml canned tomatoes)
2 cups (480 ml) beef broth
2 tbsp (30 ml) oil
1 tsp ground cumin
1 tsp dried oregano
Salt and pepper to taste
1 bay leaf (optional)
Young green onion tops, chopped, for garnish

Instructions

1. Season beef cubes with salt and pepper. In a heavy pot, heat oil over medium-high heat and brown beef in batches; remove and set aside.
2. Sauté chopped onion and bell pepper in the same pot until softened. Add diced tomatoes, cumin and oregano; cook briefly to combine.
3. Return beef to pot, add beef broth and bay leaf; bring to a simmer, cover and reduce heat to low.
4. Simmer gently 1.5–2 hours until beef is fork-tender and sauce has thickened, stirring occasionally and adjusting liquid as needed.
5. Remove bay leaf, correct seasoning, garnish with chopped young green onion tops and serve with white rice, mashed potatoes or crusty bread.