Ingredients
- 3 lbs of bear shank, cubed
- 1 large bell pepper, diced
- 1 large yellow onion, diced
- 4 roma tomatoes, diced
- 4 - 6 garlic cloves, minced
- 1 T Meat Church Blanco
- 1 T, Meat Church Chili Seasoning
- 1 1/2 t cumin
- 1 T tomato paste
- 1 beef bullion cube
- 4 T all purpose flour
- 3 C beef broth
- 1 bunch cilantro, chopped for garnish
- 1 T Corn starch and water (optional)
Other & tools
- Olive oil
- Beef tallow
- Dutch oven (or large skillet and slow cooker)
- Optional fresh tortillas
Prepare Dutch Oven
Prepare a dutch oven or large cast iron skillet over medium heat.
Prepare the bear
Remove the bear shank meat from the bone and cube into bite sizes pieces no more than 1". Season lightly with Blanco.
Sear\brown the bear on all sides making sure not to crowd the pan. If necessary use multiple pans or cook in batches. Cook for 6 - 8 minutes.
Remove the meat and set aside preserving all the juices in the pan. Using 1 cup of your beef broth, deglaze the Pan. Pour the deglazing liquid back over the bear meat.
Prepare the veggies & gravy
Add the bell pepper, onion and garlic. Sauté until translucent.
Add the tomatoes and cook for an additional 1 -2 minutes.
Add the Meat Church Blanco and Chili seasoning, cumin, tomato paste and beef bullion. Stir well.
Add the flour over the veggies to start to create a gravy and stir well. Allow to thicken and cook for 2 minutes. Incorporate 1 C of beef stock.
Cook the Guisada
Return the meat to the dutch oven (or slow cooker) and add 1.5 - 2 C of beef stock. Stir, cover and reduce the heat to a simmer.
Continue to cook for about 4 hours or until the chuck roast is fall apart tender.
Add a corn starch slurry if gravy is too thin. Equal parts water and corn starch. Add more beef stock if the gravy is too thick.
Remove from the heat. Optionally garnish with cilantro and serve over rice or on fresh tortillas.
