Carne Guisada

Carne Guisada is a latin beef stew that is very popular here in Texas. On most weekends you can find my wife and I eating breakfast at a local taqueria. Mrs. Meat Church orders barbacoa, but my go to is carne guisada!

Meat Church How To YouTube Video: https://youtu.be/u7h2FIp-tMQ

Also see Meat Church's Barbacoa recipe:  https://www.meatchurch.com/blogs/recipes/barbacoa

Cilantro Lime Rice recipe: https://www.meatchurch.com/blogs/news/cilantro-lime-rice

Ingredients

• 3 lbs of chuck roast, cubed (sub stew meat)
• 1 large bell pepper, diced
• 1 large yellow onion, diced
• 4 roma tomatoes, diced
• 4 - 6 garlic cloves, minced
• 2 t, Meat Church Holy Cow (sub S&P)
• 2 t, Meat Church Chili Seasoning (sub chili powder)
• 1 1/2 t, cumin
• 1 T, tomato paste
• 1 package Goya powdered beef bullion (sub 1 beef bullion cube)
• 4 T, all purpose flour
• 3 C, beef broth
• 1 bunch cilantro, chopped for garnish

Other & tools

• Olive oil
• 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 Chuck Roast
Cube the chuck roast into bite sizes pieces no more than 1".

Add 1-2 T olive oil to the dutch oven or large cast iron skillet. 

Sear\brown the chuck roast 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. 

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 Holy Cow 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 1 1/2 - 2 hours or until the chuck roast is fall apart tender. 

Add flour if the gravy is too thin. Add more beef stock if the gravy is too thick.

Remove from the heat. Garnish with cilantro and serve over rice or on fresh tortillas.